Preheat oven to 375 degrees F. Melt butter in large skillet over medium-high heat. Add onion and zucchini; sauté for 5-7 minutes. Stir in Libby’s® Whole Kernel Sweet Corn and continue to cook until zucchini is fully softened, around 2 minutes more. Remove from heat and drain excess liquid. Let cool.
Whisk eggs in large bowl then stir in cheese and seasonings. Gently fold cooled vegetables into egg and cheese mixture.
Line 8-inch pie pan with parchment paper and transfer mixture to pan, arranging the top so zucchini slices lay in single, flat layer. Cover with foil and bake 25 minutes.
Remove foil and bake for additional 10 minutes until top is browned. Let stand for 10-15 minutes before cutting into slices.
Recipe courtesy of Seneca Foods