Corn, Bacon and Zucchini Pie

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3 tablespoons butter


1 yellow onion, diced


2 ears corn


2 large zucchini, sliced thinly (about 4 cups)


4 slices of bacon, diced


1 tablespoon dried basil


1 teaspoon dried oregano


½ teaspoon salt


1 ½ cups shredded Mozza cheese


3 eggs, beaten


handful of fresh parsley, chopped


Preheat the oven to 375 degrees. Heat 1 T of butter in a deep skillet. Cook the diced bacon until crisp and remove from pan. Heat the remaining butter in the same skillet over medium heat. Add the onions and zucchini. While the veggies saute, cut the corn kernels off of the cob. add them to the pan and continue to saute until the veggies are tender-about 5-10 min. Add the bacon, stir and remove from heat.


Add the basil, oregano and salt. Stir once to combine. Add the cheese and the beaten eggs. Grease a 9" pie plate or line with parchment paper. Pour the mixture into the pan. Arrange the zucchini on the top to lay flat and look nice. Top with a little extra cheese, cover with greased foil and bake for 20 min. Remove the foil and bake for another five to brown the top. Sprinkle with parsley. Let stand for 10-15 minutes before cutting into portions.


Main Course Winner of our Squash recipe Contest


Jennifer Naugler