Summer Garden Pie


· 1 tablespoon butter

· 1 (14.5 ounce) can yellow corn, drained or 1 ½ cups fresh corn kernels

· ½ onion, diced

· 2 medium zucchinis, ends removed and thinly sliced

· 8 ounces fresh mushrooms, sliced

· 1 tablespoon dried basil or two tablespoons fresh, chopped basil

· 1 teaspoon dried oregano

· ½ teaspoon salt

· 6 ounces shredded mozzarella cheese

· 4 eggs, beaten


Preheat oven to 375 degrees F.

Melt butter in a large skillet over medium heat. Add corn, onion, zucchini, and mushrooms. Sauté until vegetables are tender, approximately 5 minutes, stirring occasionally.

While vegetables are cooking, line an 11×7 baking dish with nonstick spray. Remove vegetables from heat. Drain vegetables.

Transfer vegetables to the baking pan. In a medium bowl, stir together the basil, oregano, salt, cheese, and eggs.

Pour egg mixture over the vegetables.

Cover with foil and bake for 20 minutes. Remove foil. Bake an additional 5 minutes to brown. Let cool and then slice.

Yield: 6 servings

Nutritional Analysis: 210 calories; 12g total fat; 6g saturated fat; 0g trans fat;

130mg cholesterol; 570mg sodium; 11g carbohydrate; 3g fiber; 6g sugar;

0g added sugar; 14g protein.

Watch Kristi Shive and Kristin Hildabrand demonstrate how to make summer garden pie!

One response to “Summer Garden Pie”

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