Hooooly pie. This sweet corn and zucchini pie has me wrapped around its cheesy, melty, vegetarian-ness. Like, eighty times wrapped around.
We are basically one. Cheesy and rich, but also quite light because of the veggies and no crust. It all starts with the obvious: big fat green summer zucchini.
My mom made a zucchini pie at the cabin this year and it blew my mind. It was a little different than my version because hers was baked in a crust. Wait for it: a flaky buttery omigosh croissant crust. Like, uhh, rectangles, cause creativity runs wild in my family. We became obsessed wiβ okay okay fine I became obsessed with making all the meals of summer somehow circle back to a big, cheesy zucchini pie.
Before you kick me off the blog, I do have five main reasons. I took the liberty of adding a handful of buttery sauteed mushrooms β we like mushrooms in this foodspace, right? Then I added a little or a lot Swiss or Mozzarella or Gouda like the cheese champ that I am, and voila. Meatless Monday? Pie Server. Pie Plate.
Large Skillet. Also, there was a little extra watery-ness about 2 tablespoons in the bottom of my pan when I sliced it, but the pieces held together perfectly so NBD. I think the moisture could be prevented by just being a little more patient before cutting.
