Hi, I am Marie. Today, I will show you a way to make zucchini and sweet corn crustless pie recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Zucchini and Sweet Corn Crustless Pie Recipe
Zucchini and Sweet Corn Crustless Pie is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Zucchini and Sweet Corn Crustless Pie is something that I’ve loved my whole life. They are fine and they look fantastic.
To bewith this particular recipe, we must 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
- Take 1/2 onion, diced
- Make ready 2 zucchini, sliced thinly (about 4 cups)
- Prepare 8 oz. sliced mushrooms
- Make ready 2 ears sweet corn, kernels sliced off (about 1 cup)
- Take 2 cloves garlic, minced
- Prepare 1 tbsp. dried basil
- Get 1 tsp. dried oregano
- Take 1/2 tsp. salt
- Take 1/4 tsp. each pepper, salt free all purpose seasoning
- Make ready 4 oz. freshly shredded swiss cheese
- Prepare 4 oz. freshly shredded white cheddar cheese
- Take 2 oz. freshly shredded sharp yellow cheddar
- Take 4 large eggs, beaten
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.
So that’s going to wrap this up with this distinctive dish zucchini and sweet corn crustless pie recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
