Scroll to the bottom for more details!
4 tablespoons butter
1 yellow onion, diced
2 ears Lepp’s sweet corn
2 large zucchini, sliced thin (about 4 cups)
1 red pepper, diced
A few sprigs fresh oregano and/or thyme, leaves stripped from stems and lightly chopped (you can also substitute 1 tablespoon of each, dried), or use cilantro for a Mexican meal
½ teaspoon salt
12 ounces shredded cheese (I used both Cheddar and Gruyere, but shred whatever is hanging around in your fridge)
3 eggs, beaten
Preheat the oven to 375 degrees. Heat the butter in an ovenproof deep skillet over medium high heat. You’ll need at least a 9 inch diameter. This is a great way to use your cast iron pan as you can bake it right in the pan and I love the rustic look of putting a cast iron pan right on the table. Add the onions, zucchini, and diced pepper. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
Add the fresh herbs and salt. Stir once to combine. Take off the heat and allow to cool slightly so you don’t end up with scrambled eggs. Add the cheese and the beaten eggs to the veggies and stir gently to combine. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil or a lid and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
Alternately, you could line 9 inch (or more) springform pan with parchment paper or just grease a pan with nonstick spray. That way you can slice it into wedges for serving, like a pie. It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. It’s good to let it rest 10-15 minutes before slicing to reduce any moisture in the bottom of the pan. I sprinkled mine with fresh herbs (parsley) but basil or cilantro would also be delicious.