Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, zucchini and sweet corn crustless pie. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Zucchini and Sweet Corn Crustless Pie is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Zucchini and Sweet Corn Crustless Pie is something that I’ve loved my whole life.
Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Once the veggies have cooled slightly, stir in the seasonings, beaten eggs and most of the cheese (reserve a handful for topping).
To begin with this recipe, we must prepare a few components. 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:
- Take 2 tbsp. unsalted butter
- Make ready 1/2 onion, diced
- Make ready 2 zucchini, sliced thinly (about 4 cups)
- Make ready 8 oz. sliced mushrooms
- Make ready 2 ears sweet corn, kernels sliced off (about 1 cup)
- Make ready 2 cloves garlic, minced
- Prepare 1 tbsp. dried basil
- Get 1 tsp. dried oregano
- Make ready 1/2 tsp. salt
- Make ready 1/4 tsp. each pepper, salt free all purpose seasoning
- Get 4 oz. freshly shredded swiss cheese
- Get 4 oz. freshly shredded white cheddar cheese
- Prepare 2 oz. freshly shredded sharp yellow cheddar
- Prepare 4 large eggs, beaten
Not only is this recipe a great and tasty way to use summer crops, it is crustless to boot. All you low carb dieters out there, rejoice! Zucchini is considered part of the summer squash variety and is characterized by its soft rind. This pie is by far Visual Content Producer Ramona King's favorite recipe with zucchini.
Steps 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.
Zucchini is considered part of the summer squash variety and is characterized by its soft rind. This pie is by far Visual Content Producer Ramona King's favorite recipe with zucchini. The dried herbs perfectly compliment the mildness of the summer squash while the corn and Vidalia onions add a sweet and crunchy note. Arrange the top so the zucchini slices lay flat and look nice. This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it's the perfect way to enjoy summer produce!
So that’s going to wrap it up with this special food zucchini and sweet corn crustless pie recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
