Recipe of Super Quick Zucchini and Sweet Corn Crustless Pie
Zucchini and Sweet Corn Crustless Pie Recipe
Hi, I am Kimberly. Today, I will show you a way to prepare zucchini and sweet corn crustless pie recipe. Never miss today's recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. 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 recent trending foods in the world. It's easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Zucchini and Sweet Corn Crustless Pie is something that I have loved my entire life. They are fine and they look fantastic.
Zucchini and Sweet Corn Crustless Pie is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it's fast, it tastes yummy. Zucchini and Sweet Corn Crustless Pie is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Prepare 2 tbsp. of unsalted butter.
- Take 1/2 of onion, diced.
- Take 2 of zucchini, sliced thinly (about 4 cups).
- Make ready 8 oz. of sliced mushrooms.
- Make ready 2 ears of sweet corn, kernels sliced off (about 1 cup).
- Prepare 2 cloves of garlic, minced.
- Prepare 1 tbsp. of dried basil.
- Prepare 1 tsp. of dried oregano.
- Prepare 1/2 tsp. of salt.
- Make ready 1/4 tsp. of each pepper, salt free all purpose seasoning.
- Get 4 oz. of freshly shredded swiss cheese.
- Prepare 4 oz. of freshly shredded white cheddar cheese.
- Take 2 oz. of freshly shredded sharp yellow cheddar.
- Take 4 of large eggs, beaten.
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..
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