Recipe: Tasty Zucchini and Sweet Corn Crustless Pie

Zucchini and Sweet Corn Crustless Pie. 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.

Arrange the top so the zucchini slices lay flat. A super simple, cheesy, crustless pie featuring fresh veggies and herbs. This crustless Sweet Corn and Zucchini Pie is simple to make and it's the perfect way to enjoy end of summer produce! You can have Zucchini and Sweet Corn Crustless Pie using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of Zucchini and Sweet Corn Crustless Pie

1. Prepare 2 tbsp. of unsalted butter.
2. Prepare 1/2 of onion, diced.
3. It's 2 of zucchini, sliced thinly (about 4 cups).
4. It's 8 oz. of sliced mushrooms.
5. Prepare 2 ears of sweet corn, kernels sliced off (about 1 cup).
6. You need 2 cloves of garlic, minced.
7. Prepare 1 tbsp. of dried basil.
8. It's 1 tsp. of dried oregano.
9. Prepare 1/2 tsp. of salt.
10. It's 1/4 tsp. of each pepper, salt free all purpose seasoning.
11. Prepare 4 oz. of freshly shredded swiss cheese.
12. It's 4 oz. of freshly shredded white cheddar cheese.
13. You need 2 oz. of freshly shredded sharp yellow cheddar.
14. You need 4 of large eggs, beaten.

Heat the butter in a large, deep skillet over medium high heat. Transfer filling into prepared pie crust then sprinkle with remaining grated cheese over the top. 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.

Zucchini and Sweet Corn Crustless Pie step by step

1. 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..
2. 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..
3. 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..

Transfer the mixture into the bottom of the prepared pie dish. Crustless Corn and Zucchini Quiche is a quick and simple weeknight dinner or Sunday brunch recipe! A combination of fresh zucchini, sweet yellow onion and fresh corn kernels cut straight off the cob are thrown into a skillet with a little bit of butter. The veggies are mixed with some fresh herbs and are then folded into a mixture of eggs. Oil your baking pan and start working Sofie's NoConFusion Fusion Kitchen.