Place rack in center of oven then preheat to 375 degrees. Roll pie crust out just large enough to fill the inside of a 9" deep-dish pie plate. Line pie dish with pie crust then beat eggs in a large bowl. Brush beaten egg over entire crust. Poke crust several times with a fork to allow steam to escape then bake 10 minutes. Remove crust from oven and reserve remaining egg for filling.

Place a large skillet over medium-high heat then add olive oil and onion. Cook onion for 2 minutes then add sliced zucchini. Cook zucchini and onion for 6–8 minutes or until zucchini becomes tender and browns slightly. Add garlic and sweet corn then cook for 1 additional minute.

Add cornmeal, milk, green onions, dried basil, salt and pepper to bowl with beaten eggs, stirring to combine. Add zucchini and corn mixture and 1 cup of cheese then mix until well combined and cheese has melted. Transfer filling into prepared pie crust then sprinkle with remaining grated cheese over the top.

Bake 30–35 minutes until filling is set and crust is golden brown. Remove from oven then allow pie to rest for 10 minutes before slicing and serving.