Ingredients:\r\n\r\n1 Cali’flour Foods Crust (your favorite flavor)\r\n3 T unsalted butter\r\n½ of one yellow onion, diced\r\n2 ears sweet corn\r\n2 large zucchini, sliced very thinly (about 4 cups)\r\n8 oz sliced mushrooms\r\n1 T dried basil\r\n1 t dried oregano\r\n½ t salt\r\n6 oz shredded cheese (Mozzarella and Swiss)\r\n3 eggs, beaten\r\n\r\n\r\nPrepare Crust:Preheat oven to 375. Place semi-frozen\/thawed Cali’flour Crust in 7” pie dish. Place in oven to pre-bake, about 5-7 minutes. Remove from oven.\r\nPrepare Filling: On the stovetop, heat the butter in a large skillet over medium-high heat. Add the onions, zucchini, and mushrooms. While the veggies sauté, cut the corn kernels off the cob. Add kernels to the pan and continue to sauté until the veggies are soft, 5-10 minutes. Remove from heat and let cool for a few minutes. Add to mixture: basil, oregano, salt, cheese, and the beaten eggs. \r\nAssemble Pie:Transfer the mixture to the prepared crust. Arrange the top so the zucchini slices lay flat and look nice. Top with additional sprinkle of cheese. Cover with greased foil, and bake for 20-25 minutes. Remove foil and bake for an additional 5-7minutes to brown the top. Remove from oven. Let rest for 10-15minutes. Serve garnished with fresh herbs and enjoy!