Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, zucchini and sweet corn crustless pie. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Zucchini and Sweet Corn Crustless Pie is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Zucchini and Sweet Corn Crustless Pie is something that I have loved my entire life.
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 begin with this particular recipe, we must 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 it.
The ingredients needed to make Zucchini and Sweet Corn Crustless Pie:
- Take 2 tbsp. unsalted butter
- Get 1/2 onion, diced
- Take 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
- Make ready 1 tbsp. dried basil
- Prepare 1 tsp. dried oregano
- Prepare 1/2 tsp. salt
- Make ready 1/4 tsp. each pepper, salt free all purpose seasoning
- Get 4 oz. freshly shredded swiss cheese
- Make ready 4 oz. freshly shredded white cheddar cheese
- Take 2 oz. freshly shredded sharp yellow cheddar
- Prepare 4 large eggs, beaten
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. 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!
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.
Packed with wild-caught shrimp, tender zucchini, and sweet bell peppers. 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. Crustless Zucchini Pie is an easy gluten-free pie made with boiled potatoes.
So that’s going to wrap it up for this special food zucchini and sweet corn crustless pie recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more 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!
