preheat oven to 375
toss the butter in a pan and heat (i'm not kidding about quantity of butter, the zucchini-butter combo is an essential joy of the season)
sautée the chopped onion until clear
slice the zucchini into beautiful thin circles and sautée in the butter and onion until soft
just at the end, toss the corn in there to get some of the butter
use some butter or oil to grease a pie plate
beat 4 eggs in a bowl, and mix the shredded cheese, salt, pepper, and chopped basil in there - save a bit of cheese for the top of the pie
pour the onion, zucchini and corn into the greased pie pan, then pour the cheese and egg mixture in and shuffle it a bit to make sure it covers everything - i made sure some of the zucchini slices were visible on top
place the pie pan on a baking tray (in case of spillover) and lightly cover the pie with a piece of tinfoil
bake for 20-25 minutes, then remove foil, toss the last of the cheese on there, and bake for about 5-10 more, or until crispy to your liking
i added a bit of fresh basil to the top at the end as well, for the gram.