Step 1

Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.

Step 2

Melt butter in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.

Step 3

Stir in sliced mushrooms and cook for another 3–4 minutes until softened and lightly browned.

Step 4

Add sweet corn and thinly sliced zucchini. Season with basil, oregano, and salt. Cook for 6–8 minutes, stirring occasionally, until veggies are tender and liquid has evaporated.

Step 5

Remove skillet from heat and allow vegetables to cool slightly.

Step 6

In a large mixing bowl, whisk the eggs and shredded cheese together. Add the cooked vegetable mixture and stir until combined.

Step 7

Pour the mixture into the prepared pie dish and spread evenly. Bake for 30–35 minutes, or until set and lightly golden on top.

Step 8

Let the pie cool for at least 10 minutes before slicing and serving.