Zucchini and Sweet Corn Crustless Pie. 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. Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Crustless Zucchini Pie.
Crustless Zucchini Pie is an easy gluten-free pie made with boiled potatoes.
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.
You can cook Zucchini and Sweet Corn Crustless Pie using 14 ingredients and 3 steps. Here is how you cook it.
Ingredients of Zucchini and Sweet Corn Crustless Pie
- Prepare of unsalted butter.
- Prepare of onion, diced.
- It's of zucchini, sliced thinly (about 4 cups).
- Prepare of sliced mushrooms.
- It's of sweet corn, kernels sliced off (about 1 cup).
- Prepare of garlic, minced.
- Prepare of dried basil.
- You need of dried oregano.
- It's of salt.
- You need of each pepper, salt free all purpose seasoning.
- You need of freshly shredded swiss cheese.
- Prepare of freshly shredded white cheddar cheese.
- You need of freshly shredded sharp yellow cheddar.
- You need of large eggs, beaten.
A super simple, cheesy, crustless pie featuring fresh veggies and herbs. A delicious Sweet Corn and Zucchini Pie, the perfect summer meal when these crops are fresh in the farmer's market. How to make a Zucchini Pie. This vegetable torte makes for a beautiful presentation at a brunch or for a summer meal.
Zucchini and Sweet Corn Crustless Pie instructions
- 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..
I am planning on making this for our Easter potluck. 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. Peggy Gandy of South Amboy, New Jersey makes the most of her zucchini harvest by baking this crowd-pleasing entree.