Corn & Zucchini Pie

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

Instructions

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.