Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, zucchini and sweet corn crustless pie. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Zucchini and Sweet Corn Crustless Pie is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Zucchini and Sweet Corn Crustless Pie is something which I have loved my whole 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. Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Crustless Zucchini Pie.
To begin with this particular recipe, we have to first prepare a few components. You can cook zucchini and sweet corn crustless pie using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Zucchini and Sweet Corn Crustless Pie:
- Make ready 2 tbsp. unsalted butter
- Take 1/2 onion, diced
- Make ready 2 zucchini, sliced thinly (about 4 cups)
- Take 8 oz. sliced mushrooms
- Get 2 ears sweet corn, kernels sliced off (about 1 cup)
- Make ready 2 cloves garlic, minced
- Make ready 1 tbsp. dried basil
- Get 1 tsp. dried oregano
- Make ready 1/2 tsp. salt
- Take 1/4 tsp. each pepper, salt free all purpose seasoning
- Get 4 oz. freshly shredded swiss cheese
- Get 4 oz. freshly shredded white cheddar cheese
- Prepare 2 oz. freshly shredded sharp yellow cheddar
- Make ready 4 large eggs, beaten
A super simple, cheesy, crustless pie featuring fresh veggies and herbs. Crustless Zucchini Quiche with pesto and parmesan cooked in a muffin tin. A healthy and low carb on-the-go breakfast that marry egg and cheese perfectly. Crustless zucchini quiche are simply quiche with no crust !
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.
Consequently, they are perfect keto quiche since they don't have the carb from wheat. 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. Zucchini Pie Zucchini Tomato Cheesy Zucchini Bake Zucchini Casserole Recipes With Zucchini Yellow Squash Recipes Summer Grated zucchini, fresh herbs & smoked Gouda cheese make this crustless zucchini quiche a winner.
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