Use a mandoline slicer, or very thinly slice zucchini and summer squash.
Season beaten eggs with 1 teaspoon sea salt and black pepper, to taste.
Add olive oil to a frying pan over medium heat, and then saute onion for about 7 minutes, until it begins to brown. Add sweet corn, salt and pepper, and saute for another 2-3 minutes.
Line an 8 inch springform pan with parchment paper. This helps the egg from seeping out through the bottom of your pan. If you don't have something to line the pan, set your pan on a baking tray to catch the egg that comes out while cooking.
Add 2 layers of zucchini around the bottom of the springform pan. Top the layer with 1/3 of the corn mixture, and 1/3 of the cheese. Drizzle about 1/3 of the egg on the layer to help it hold together. Repeat until you have 4 layers of zucchini and 3 layers with corn, cheese and egg.
Bake in the Sharp Superheated Steam Countertop Oven for 26 minutes on Bake/Reheat at 400º F.
If using a conventional oven, preheat oven to 400º F and bake for 40 minutes, or until the top has crisped up and the eggs are fully cooked.
Allow to set for 20-30 minutes before cutting slices.
This zucchini pie is great cold and makes a great meal-prep breakfast option!