1-Preheat your oven: preheating your oven to 375°F (190°C), which sets the stage for that golden, bubbly finish.

2-Melt the 4 tablespoons of butter in a pan over medium-high heat. Toss in the diced yellow onion, thinly sliced zucchini (about 4 cups), sliced mushrooms, and kernels from 2 ears of sweet corn, then sauté until they’re soft and fragrant that’s roughly 5 to 10 minutes. Oh, the aroma alone will have you grinning!

3-Let that veggie mix cool a bit so you don’t scramble the eggs too soon. Stir in the 1 tablespoon of dried basil, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, 12 ounces of shredded cheese, and 4 beaten eggs until everything’s nicely combined. Pour this mix into a greased or parchment-lined 9-inch pie pan, arranging those zucchini slices neatly on top for a pretty presentation, and sprinkle on extra cheese if you’re feeling extra cheesy.

4-Cover the pan with greased foil and bake for 20 minutes, then uncover and bake another 5 minutes until the top is beautifully browned. Let it rest for 10 to 15 minutes before slicing trust me, this helps with any moisture release and makes for cleaner cuts. For variations, add fresh herbs as garnish or even toss in cooked sausage, but adjust your pan size if things get crowded.