Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a unique dish, zucchini and sweet corn crustless pie. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it's the perfect way to enjoy summer produce! Keywords: corn and zucchini pie, zucchini pie, summer zucchini corn pie. Tag @pinchofyum on Instagram and hashtag it.
Zucchini and Sweet Corn Crustless Pie is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Zucchini and Sweet Corn Crustless Pie is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. 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:
- Get 2 tbsp. unsalted butter
- Make ready 1/2 onion, diced
- Prepare 2 zucchini, sliced thinly (about 4 cups)
- Take 8 oz. sliced mushrooms
- Take 2 ears sweet corn, kernels sliced off (about 1 cup)
- Make ready 2 cloves garlic, minced
- Make ready 1 tbsp. dried basil
- Prepare 1 tsp. dried oregano
- Get 1/2 tsp. salt
- Make ready 1/4 tsp. each pepper, salt free all purpose seasoning
- Prepare 4 oz. freshly shredded swiss cheese
- Make ready 4 oz. freshly shredded white cheddar cheese
- Prepare 2 oz. freshly shredded sharp yellow cheddar
- Prepare 4 large eggs, beaten
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. Crustless Zucchini Pie is an easy gluten-free pie made with boiled potatoes.
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.
It is loaded with zucchini, corn and green onions. 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. What is Crustless Quiche Texture Like? I have to say that my zucchini quiche came out amazing with a delicate It didn't taste like an omelette, neither did it have a texture of a pie - bingo. I started this year very basic with lots of tomatoes, sweet peppers, two zucchini plants (one.
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