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Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob.
To get started with this particular recipe, we have to 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:
- Make ready 2 tbsp. unsalted butter
- Get 1/2 onion, diced
- Get 2 zucchini, sliced thinly (about 4 cups)
- Make ready 8 oz. sliced mushrooms
- Prepare 2 ears sweet corn, kernels sliced off (about 1 cup)
- Get 2 cloves garlic, minced
- Prepare 1 tbsp. dried basil
- Make ready 1 tsp. dried oregano
- Take 1/2 tsp. salt
- Take 1/4 tsp. each pepper, salt free all purpose seasoning
- Prepare 4 oz. freshly shredded swiss cheese
- Get 4 oz. freshly shredded white cheddar cheese
- Get 2 oz. freshly shredded sharp yellow cheddar
- Prepare 4 large eggs, beaten
This pie is by far Visual Content Producer Ramona King's favorite recipe with zucchini. The dried herbs perfectly compliment the mildness of the summer squash while the corn and Vidalia onions add a sweet and crunchy note. Add cream cheese and cheddar cheese, and you've got yourself a comforting and bright bite. Enter: this sweet corn and zucchini pie.
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.
Not only is this recipe a great and tasty way to use summer crops, it is crustless to boot. All you low carb dieters out there, rejoice! Zucchini is considered part of the summer squash variety and is characterized by its soft rind. Between each zucchini layer, add a layer of sweet corn, cheese, and a little egg. This isn't really an egg dish.
Above is learn how to cook zucchini and sweet corn crustless pie, very simple to make. Do the cooking levels appropriately, calm down and use your heart then your cooking can be scrumptious. There are numerous recipes that you can try from this web site, please find what you need. In the event you like this recipe please share it with your friends. Joyful cooking.
