Prep Time: 10 minutes

Cook Time: 20-30 minutes

Serves: 4

Ingredients:

4 T. butter

1 onion, diced

1-2 C. corn

2 large zucchini, sliced thin (about 4 cups) or 1 zucchini, 1 eggplant

8 oz. sliced mushrooms

1 T. dried basil

1 tsp. dried oregano

1/2 tsp. salt

1 C. mozzarella cheese

1 C. cheddar cheese

1/2 C. ricotta

4 eggs, beaten

What to do:

Preheat the oven to 375 degrees.

Heat butter in a large, deep iron skillet over medium high heat. Add the onions, corn, zucchini, and mushrooms, cook until soft, 10-15 minutes. Remove from heat.

In a large bowl mix together the basil, oregano, salt, mozzarella, cheddar, ricotta and eggs then mix in the vegetables. Transfer the mixture to the iron skillet that you had used before. Arrange the top so the zucchini slices lay flat and look nice (but just the top). Bake for 20 minutes and top with a little extra cheese for looks. Now put this under the broil to melt and brown the cheese. Let stand for 10-15 minutes before cutting into slices.