Zucchini, Corn and Green Chile Pie
4 Tbsp. butter
1/2 yellow onion, diced
2 ears sweet corn, kernels removed
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
1 cup Hatch Chile Verde
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
12 oz. cheddar cheese, shredded
4 eggs, beaten
Directions:
Preheat oven to 375 degrees.
Heat the butter in a large, deep skillet over medium high heat.
Add the onions, zucchini, mushrooms and corn.
Saute until the veggies are soft, 5-10 minutes. Remove from heat.
Once the mixture has cooled for a few minutes, stir in the green chile, basil, oregano, salt, cheese, and the beaten eggs.
Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan.
Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
Click here for Hatch Chile Verde
