Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, zucchini and sweet corn crustless pie. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Zucchini and Sweet Corn Crustless Pie is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Zucchini and Sweet Corn Crustless Pie is something which I have loved my whole life.
To begin with this recipe, we have to first 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
- Prepare 1/2 onion, diced
- Prepare 2 zucchini, sliced thinly (about 4 cups)
- Get 8 oz. sliced mushrooms
- Make ready 2 ears sweet corn, kernels sliced off (about 1 cup)
- Make ready 2 cloves garlic, minced
- Take 1 tbsp. dried basil
- Take 1 tsp. dried oregano
- Take 1/2 tsp. salt
- Make ready 1/4 tsp. each pepper, salt free all purpose seasoning
- Get 4 oz. freshly shredded swiss cheese
- Prepare 4 oz. freshly shredded white cheddar cheese
- Get 2 oz. freshly shredded sharp yellow cheddar
- Take 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. Enter: this sweet corn and zucchini pie. Not only is this recipe a great and tasty way to use summer crops, it is crustless to boot.
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.
All you low carb dieters out there, rejoice! Zucchini is considered part of the summer squash variety and is characterized by its soft rind. It makes an appearance in many. Because spaghetti pie was so last season, enjoy it now in cake form with layers of pasta, bolognese, mozzarella, ricotta and more. This Easy Shrimp and Vegetable Skillet makes a healthy, quick, and delicious dinner!
So that’s going to wrap this up for this special food zucchini and sweet corn crustless pie recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in 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!
