1 pound zucchini
1 cup corn salsa
1 bunch kale, chopped
1 medium tomato, chopped
4 eggs
1 medium onion, chopped
1 1/2 tablespoons dried rosemary
3 tablespoons butter
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon vanilla extract
1/4 teaspoon dried marjoram
1 cup small crater cheese
1 cup cherry tomato slices
1 teaspoon basil
1/2 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Bake zucchini and corn salsa in the preheated oven 15 minutes or until zucchini are tender, stirring to break up clumps of zucchini.
In a blender or food processor, process zucchini and corn salsa until smooth. Mix in kale. Whisk in tomato and eggs. Add onion, rosemary, butter, salt, basil, dried marjoram and vanilla extract. Transfer this mixture to the pan with the zucchini and corn salsa and mix until evenly coated. Spread mixture over zucchini, tomato, egg mixture and zucchini crust. Sprinkle with cherry tomato slices, basil and lemon zest.
Bake uncovered and in preheated oven for 45 minutes. Reduce heat to 350 degrees F (175 degrees C) and increase oven temperature to 450 degrees F (220 degrees C). Bake for an additional 45 minutes.