Corn and Zucchini Pie

4 tbsp Butter
1/2 yellow onion
2 ears fresh sweet corn or canned if necessary
2 zucchini thinly sliced
8 oz of sliced mushroom
2 sweet or hot Italian sausage or 6-8oz diced ham
1 tbsp basil
1 tbsp oregano
pinch of salt
12 oz. shredded cheese (mozzarella and swiss)
6 beaten eggs
chopped fresh parsley
thinly sliced scallions

Preheat oven to 375. Heat butter in a large, deep skillet. Add onions, zucchini, corn and mushrooms. Saute until veggies are just a little soft. Use a paper towel to remove excess liquid. Cool. I make this the day before and let it sit in the fridge on paper towels to soak up excess moisture.

The morning of, stir in sausage or ham, basil, oregano, salt, cheese and eggs.

Line a deep dish pie pan wit parchment paper. You can grease the pie pan but if your veggies are more dry, you can use the parchment paper to lift the cooked pie right out of the pan. Transfer the mixture to the pan. Arrange the zucchini sliced so they lay flat on the top and look nice. Cover with greased foil and bake for 30-40 minutes. Put a cookie sheet under the pie pan to catch any drippings. Remove the foil, add some more cheese and back for another 5 – 10 minutes until the cheese starts to brown.

Remove from oven and let stand for 10-15 minutes.

Sprinkle with fresh herbs and enjoy.