Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, zucchini and sweet corn crustless pie. One of my favorites. 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 recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Zucchini and Sweet Corn Crustless Pie is something which I have loved my whole life. They are nice and they look wonderful.
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. A super simple, cheesy, crustless pie featuring fresh veggies and herbs. Enter: this sweet corn and zucchini pie.
To get started with this recipe, we have to prepare a few ingredients. You can have 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:
- Prepare 2 tbsp. unsalted butter
- Get 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
- Make ready 1 tsp. dried oregano
- Take 1/2 tsp. salt
- Prepare 1/4 tsp. each pepper, salt free all purpose seasoning
- Take 4 oz. freshly shredded swiss cheese
- Make ready 4 oz. freshly shredded white cheddar cheese
- Get 2 oz. freshly shredded sharp yellow cheddar
- Prepare 4 large eggs, beaten
A delicious Sweet Corn and Zucchini Pie, the perfect summer meal when these crops are fresh in the farmer's market. How to make a Zucchini Pie. 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.
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.
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 Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Crustless Zucchini Pie. If you're looking for a tasty way to use up your summer zucchini, this is it! I made this by thinly slicing the zucchini and alternating layers with shallots, sweet onions, and.
So that’s going to wrap this up with this special food zucchini and sweet corn crustless pie recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
