One of my favorite parts about summertime is all the delicious garden vegetables you can grow. Nothing taste better than homegrown produce. This recipe is perfect for utilizing your harvest. The main ingredient is zucchini however you can add pretty much any vegetable you want into the mix. For this version I just added corn but I've made it with mushrooms, tomatoes and bell peppers in the past and it was just as good.
Brittany and I made this live on Facebook and Instagram. If you aren't already make sure you follow both of our pages for more fun live videos!
2 tablespoons of butter
2 tablespoons of EVOO
1 medium yellow onion
1 large zucchini chopped into cubes
1 large summer squash chopped into cubes
2 cups of cooked corn (I used leftover corn on the cob, shaved)
2-3 cloves of garlic minced
1 drop of Young Living Vitality Basil essential oil
1-2 drops of Young Living Vitality Black Pepper essenital oil
1-2 drops of Young Living Vitality Oregano essential oil
2 cups shredded Mozzarella cheese
4 eggs, beaten
Sea Salt to taste
Parmesan Cheese for top (optional)
Preheat the oven to 375 degrees.
Heat the butter and oil in a large skillet over medium high heat. Add the onions, summer squash and zucchini. Saute until the vegetables are soft, about 10 minutes.
Add the corn and garlic and cook for another 2-3 minutes until the garlic is fragrant.
Remove from heat and let cool completely. You can place the mixture in the fridge to speed up this step.
While the vegetables cool, in a separate bowl whisk the essential oils, eggs and cheese together.
Once the vegetables have cooled add the egg mixture to them and stir until everything is well blend.
Transfer the mixture into a greased pie pan (9" or larger) and cover with foil. Bake for 30 minutes.
Remove the foil from the top, sprinkle with more cheese and bake for another 10- 15 minutes.
Let cool and garnish with some fresh basil. Enjoy!