Zucchini is a nutrient-dense vegetable that’s widely available in the warm summer months. The squash contains many essential vitamins, minerals, and antioxidants that will keep you healthy and energized. As a bonus, the zucchini plant often yields a very healthy harvest every summer, so it’s one of the cheapest vegetables you can find! This versatile vegetable is great in a huge variety of dishes. From sweet cakes to savory pasta, the sky’s the limit when it comes to cooking with zucchini.
This sweet corn and zucchini pie is easy to throw together and makes for the perfect light lunch. This recipe combines all the flavors of summer into a healthy, gluten-free, cheesy quiche that everyone will love. To make the pie, \ sauté half a yellow onion, two large zucchinis, two cups of sweet corn, and eight ounces of sliced cremini mushrooms in butter. Once the vegetables are tender, remove the pan from the heat. In a separate bowl, whisk together four eggs with a half teaspoon of salt. Add 12 ounces of shredded mozzarella, one tablespoon dried oregano, and ¼ cup chopped fresh basil. Stir in cooked vegetables and mix until the ingredients are combined. Pour the egg mixture into a greased pie pan and cook at 375 degrees Fahrenheit for about 25 minutes. Let the quiche cool slightly before cutting into slices.
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