Hey everyone, hope you are 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 food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Zucchini and Sweet Corn Crustless Pie is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Zucchini and Sweet Corn Crustless Pie is something which I have loved my entire life. They’re fine 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.
To get started with this particular 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 cook that.
The ingredients needed to make Zucchini and Sweet Corn Crustless Pie:
- Prepare 2 tbsp. unsalted butter
- Get 1/2 onion, diced
- Prepare 2 zucchini, sliced thinly (about 4 cups)
- Make ready 8 oz. sliced mushrooms
- Take 2 ears sweet corn, kernels sliced off (about 1 cup)
- Take 2 cloves garlic, minced
- Prepare 1 tbsp. dried basil
- Make ready 1 tsp. dried oregano
- Get 1/2 tsp. salt
- Make ready 1/4 tsp. each pepper, salt free all purpose seasoning
- Make ready 4 oz. freshly shredded swiss cheese
- Make ready 4 oz. freshly shredded white cheddar cheese
- Get 2 oz. freshly shredded sharp yellow cheddar
- Get 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.
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.
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 is going to wrap this up with this exceptional food zucchini and sweet corn crustless pie recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
