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Gather and prep all ingredients. Preheat your oven to 350°F (175°C).
In a large skillet, melt butter over medium heat. Add diced onion, garlic, zucchini, and yellow squash. Sauté for about 3-4 minutes until the vegetables start to soften.
Stir in fresh corn kernels and cook for another 3-4 minutes until all vegetables are tender.
Remove skillet from heat and gently blot the vegetables with a paper towel to soak up any extra liquid.****
In a blender, combine eggs, cottage cheese, dried basil, salt, and pepper. Blend until smooth and well combined.
Pour the egg mixture into the skillet with the sautéed vegetables. Add 1½ cups of shredded mozzarella and mix gently to combine.
Grease a 9” pie pan and pour the mixture in. Arrange the zucchini and squash slices nicely on top for a pretty presentation. Sprinkle the remaining ½ cup mozzarella over the top.
Cover the pie pan tightly with greased foil, place it on a baking sheet, and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes. For a golden finish, broil on high for 3-5 minutes, watching carefully to avoid burning.
Let the pie cool for at least 15 minutes to fully set. Slice and garnish with fresh chopped basil before serving.