Ingredients:
2 medium zucchinis (thinly sliced)
1 ½ cups fresh or frozen sweet corn kernels
1 cup mushrooms (sliced)
1 cup shredded mozzarella cheese (plus extra for topping)
3 large eggs
1 cup ricotta cheese (or cottage cheese)
1 cup grated Parmesan cheese
½ cup all-purpose flour
1 teaspoon baking powder
2 tablespoons fresh parsley (chopped)
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil (for sautéing)
Butter or oil for greasing the baking dish
Instructions:
- Preheat Oven:
Preheat your oven to 190°C (375°F).
Grease a 9-inch (23 cm) pie dish or springform pan.
- Prepare Vegetables:
Heat olive oil in a skillet over medium heat.
Sauté the mushrooms until golden brown and set aside.
Lightly sauté zucchini slices for 2-3 minutes until slightly softened.
Combine with sweet corn in a bowl and set aside.
- Make Batter:
In a large mixing bowl, whisk the eggs.
Add ricotta cheese, Parmesan, mozzarella, salt, pepper, and garlic powder. Mix well.
Gradually add flour and baking powder, stirring until smooth.
- Combine Everything:
Fold in the corn, sautéed zucchini, and half of the sautéed mushrooms.
Pour the mixture into the greased pie dish.
Top with remaining mushrooms and a little extra mozzarella cheese.
Sprinkle chopped parsley over the top.
- Bake:
Bake for 35-40 minutes or until the pie is golden brown on the edges and set in the center.
Let it cool slightly before slicing.
Optional Add-ins:
Chopped spinach
Chopped green onions
Crumbled feta cheese
Red chili flakes for heat