Sweet Corn and Zucchini Pie

Preheat Oven: Set oven to 375°F (190°C). Grease a pie dish with butter or non-stick spray.

Prepare Vegetables: Slice zucchini into thin rounds and chop fresh sweet corn kernels from the cob.

Sauté Vegetables: In a skillet, heat olive oil over medium heat. Sauté zucchini until tender, then add corn kernels and cook until heated through. Season with salt and pepper.

Mix Ingredients: In a mixing bowl, combine sautéed vegetables with beaten eggs, grated cheese (such as cheddar or Parmesan), milk, flour, chopped herbs (such as basil or thyme), and a pinch of garlic powder.

Pour Mixture Into Pie Dish: Transfer the mixture into the prepared pie dish, spreading it out evenly.

Bake: Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the pie is set and the top is golden brown.

Cool and Serve: Allow the pie to cool on a wire rack for a few minutes before slicing. Serve warm or at room temperature. Enjoy your delicious Sweet Corn and Zucchini Pie as a savory side dish or light meal!