entrées, breakfast + baked goods

zuccorni pie

You know the marking of a killer dish? One that can be paired with coffee for breakfast, sweet tea for lunch, and a glass of wine at dinner. Sound impossible? It’s not, my friend. 

Enter, ZucCorni Pie. 

Part savory, part sweet, part cheesy… all heaven! This calls for semi-hearty vegetables (corn, zucchini, mushrooms, and onion) which all sauté in a warm bath of butter and cook to smooth, creamy perfection. Add in a couple eggs for binding and cheese for good measure and BLAMMO! Less than 30 minutes later you’ll be devouring it slice after slice. 

It’s another great dish that’s portable and ready for serving up at the Farm to Street community dinner next Saturday in Hartford. Serve it warm or chilled. 

Easy peasy, ZucCorni Cheesy!

 

serves 4 (or 1, if you’re me.)

2 ears sweet corn

2 zucchinis, sliced thin

1 c baby portabella, sliced

1 yellow onion, diced

4 Tbl butter

2 eggs

fresh basil, chopped

fresh parsley, chopped

s+p

12 oz shredded cheese (of your choice, we used 3 cheese Italian)

 

Preheat oven to 375º. 

Prep your delicious veggies!

Heat butter in a large skillet over medium high heat. One at a time until slightly sautéed, add in onions, zucchini, mushrooms, and corn… in that order. Continue sautéing until the veggies are soft, about 5-10 minutes. Remove from heat.

Add in your chopped basil, oregano, and parsley. Don’t forget a few cranks of salt + pepper. Stir once to combine. 

Crack and drop in eggs. Mix well. Then add cheese and combine thoroughly. 

Generously butter a pie pan before pouring in the mixture. Adjust a few of the zucchini slices so they lay flat. Oh it looks so purdy! Extra cheese? Why not?! Add some more to the top.

Bake for 20-25 until baked through and the top is slightly golden.

 Sprinkle with a bit of fresh herbs. Let it sit for 10 minutes before slicing. Serve immediately or store in the fridge and eat it chilled. Scrumptious either way!