Zucchini Corn Pie

Ingredients

• 4 medium zucchini
• 1 cup milk
• ½ cup pancake baking mix
• 2 large eggs, slightly beaten
• ½ teaspoon dried basil, optional
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ¼ cups cooked fresh corn kernels, divided
• 1 cup shredded sharp cheddar cheese, divided
• ½ cup chopped red bell pepper
• ¼ cup chopped onion

Directions

1. Heat oven to 400°F. Spray a deep dish pie plate with nonstick cooking spray.
2. Using a spiralizer, make ribbons of zucchini. Divide each zucchini ribbon into pieces about 12 inches in length. Wind each section of zucchini ribbon into roses by rolling tightly in center and gradually loosening roll as you shape the zucchini. Set aside.
3. In a large bowl, combine milk, baking mix, eggs, basil, salt and black pepper. Stir in 1 cup corn, ¾ cup cheese, bell pepper and onion.
4. Pour mixture into pie pan. Arrange zucchini roses in mixture in pie pan. Sprinkle with remaining corn and cheese.
5. Bake 30 to 35 minutes or until done in center. If edges begin to brown too quickly, shield with a foil pie ring.

Serves: 6