Bake your summer harvest into a savory breakfast.

Ingredients:

1 small onion, diced

1 clove garlic, minced

2 small zucchini, thinly sliced and cut into rounds

2 ears of corn (cut kernels)

Bunch of chopped basil

Salt and pepper, to taste

Store-bought pie crust

3 eggs

¼ cup Italian blend shredded cheese

Recipe:

1. Sauté onion, garlic and zucchini until just softened. Add corn kernels and basil, plus salt and pepper.
2. Transfer to a store-bought pie crust and pour in 3 beaten eggs. Sprinkle shredded cheese.
3. Bake at 425 degrees F for 35-45 minutes or until set and crust is browned.