The perfect veggie treat! Fresh sweet corn, shredded local zucchini, melty cheese, this pie is crust-less (hello easy), and best served with fresh slices of tomato and flaky sea salt!
Prepare vegetables: chop onion and garlic, and cut corn off of cob. Grate zucchini, then place in a clean dish towel or paper towel and thouroghly squeeze out as much excess water as possible.
In a large bowl whisk eggs until well scrambled, add pancake mix, melted butter, salt and pepper. Using a wooden spoon, stir well to combine.
Add zucchini, corn, onion, garlic, and cheese to batter, stir well to combine.
Prepare a 9" pie plate by greasing the bottom with a little bit of butter. Pour batter into plate.
Bake at 350° for 25-35 minutes or until the edges are browned and the center set.
Allow to cool slightly, serve with sliced tomato, fresh basil, a sprinkle of flaky sea salt, and a drizzle of olive oil.
Notes
Pancake Mix - You can sub for biscuit mix or gluten-free pancake mix or even paleo pancake mix works
Cheese - feel free to play around with the cheese, total amount is 1 cup but use any kind you like