Although it's back to school and Labor Day the unofficial end to summer has passed, it's still 90 degrees outside here in NYC. I like fall because it means a return to cooking hardy dinners, but that will have to wait until it cools down.
I'm always looking for a way to get more vegetables in our diet, and with the abundance of sweet corn and zucchini this time of year, I found a recipe on Pinterest for Sweet Corn Zucchini Pie that looked appetizing.
The recipe comes from A Pinch of Yum, and I liked this one because it is a crustless pie, which means no extra calories. It also has mushrooms in it and I am a big mushroom fan.
The recipe calls for cutting the corn off two cobs. I found a trick for doing this the easy way. Pull out a big, deep bowl (I use a mixing bowl). Place an overturned small cereal bowl inside the big bowl, place the ear of corn on top of the smaller bowl and slice the corn off the cob. The corn falls into the large bowl, and when you are done, pull the small bowl out of the large bowl and voila, the corn is inside the large bowl and ready to use. I wish I knew where I found this trick so I could give proper credit.
Saute onion, mushroom and zucchini, add the corn and saute some more. Add a mixture of cheese, eggs and herbs and blend with the sauteed vegetables. Put the mixture in a pie pan, bake in the oven and there you have it.
|My tasty zucchini pie|
My sweet corn zucchini pie turned out fabulous. My sons loved it, and my husband even had it as leftovers the next night. If you are looking for a way to use up some of the end of season vegetables, I recommend this recipe. You can find the full recipe from A Pinch of Yum here.
If you have any end-of-summer recipes you'd like to share, please post it in comments.