Preheat the oven to 375 degrees. Grease or spray a 9” deep pie dish

Heat the butter and olive oil in a large, deep skillet over medium high heat. Add the onions, and cook until they begin to brown. Add zucchini and corn. Reduce heat to medium and cook, stirring occasionally for about 5 more minutes until zucchini softens and starts to brown. Season with a dash of Italian seasoning, salt and pepper. Add garlic and cook for 1 more minute.

Remove from heat and let mixture cool for 15-20 minutes so the hot vegetables don’t curdle the eggs. Beat eggs. Add cheese and eggs to pan. Stir to combine everything. Transfer to prepared dish. Arrange zucchini so the top is level and sprinkle with Parmesan. Bake for 30 minutes or until set. Let stand a few minutes before cutting.