Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, zucchini and sweet corn crustless pie. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Zucchini and Sweet Corn Crustless Pie is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Zucchini and Sweet Corn Crustless Pie is something that I’ve loved my entire life. They are nice and they look fantastic.
It was a little different than my version because Meatless Monday? I'm all over it when it involves mushrooms, sweet corn, and zucchini baked into a cheesy crustless pie. Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Crustless Zucchini Pie.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook zucchini and sweet corn crustless pie using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini and Sweet Corn Crustless Pie:
- Get 2 tbsp. unsalted butter
- Get 1/2 onion, diced
- Get 2 zucchini, sliced thinly (about 4 cups)
- Prepare 8 oz. sliced mushrooms
- Get 2 ears sweet corn, kernels sliced off (about 1 cup)
- Make ready 2 cloves garlic, minced
- Get 1 tbsp. dried basil
- Make ready 1 tsp. dried oregano
- Prepare 1/2 tsp. salt
- Make ready 1/4 tsp. each pepper, salt free all purpose seasoning
- Take 4 oz. freshly shredded swiss cheese
- Take 4 oz. freshly shredded white cheddar cheese
- Make ready 2 oz. freshly shredded sharp yellow cheddar
- Prepare 4 large eggs, beaten
This vegetable torte makes for a beautiful presentation at a brunch or for a summer meal. I am planning on making this for our Easter potluck. Crustless Zucchini Pie is an easy gluten-free pie made with boiled potatoes. It is loaded with zucchini, corn and green onions.
Instructions to make Zucchini and Sweet Corn Crustless Pie:
- In a large skillet, heat the butter over medium heat. Once it's melted, add the onion and mushrooms. Cook for 3 or so minutes, then add the zucchini and corn. Cook until everything has a chance to soften, about 5 or so minutes, then stir in the garlic and cook for another minute or so before removing the pan from the heat. Make sure to strain out any excess liquid in the pan, then place the veggies in a large bowl and let them cool for just a few minutes.
- Preheat the oven to 375°F. Line a 9" pie dish with parchment paper. Once the veggies have cooled slightly, stir in the seasonings, beaten eggs and most of the cheese (reserve a handful for topping). Pour the veggie mix put into the lined pie dish and sprinkle the extra cheese evenly over the top.
- Bake for 25 or so minutes, until the center is completely set and cooked through. Check on it at about halfway through and if its browning too quickly, then loosely cover it with foil. Once it's done, remove it from the oven and let it sit for 10 or so minutes before slicing and serving.
If you are craving for something sweet, you should check my Chocolate and Yogurt Zucchini Bread, but if you are after a savory treat, this pie will satisfy your taste. A super simple, cheesy, crustless pie featuring fresh veggies and herbs. PagesOtherBrandWebsitePersonal blogPinch of YumVideosSweet Corn and Zucchini Pie. Crustless Zucchini Pie is a wonderful savory pie made with zucchini, parsley, onions, Cheddar and Parmesan cheese. A simple recipe to make your meal exciting.
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