Recipe: Tasty Zucchini and Sweet Corn Crustless Pie

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 Zucchini Pie is an easy gluten-free pie made with boiled potatoes.

A super simple, cheesy, crustless pie featuring fresh veggies and herbs. Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Crustless Zucchini Pie. If you're looking for a tasty way to use up your summer zucchini, this is it! You can cook Zucchini and Sweet Corn Crustless Pie using 14 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Zucchini and Sweet Corn Crustless Pie

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

I made this by thinly slicing the zucchini and alternating layers with shallots, sweet onions, and. 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 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..

I am planning on making this for our Easter potluck. This sweet corn zucchini pie recipe tastes amazing, is easy to make and is perfect for a spring brunch. We loved the idea of creating a vegetarian dish that's a lot like a quiche, but not so 'eggy.' The results hit the spot on every level with the sweet and savory flavors of corn and zucchini! Peggy Gandy of South Amboy, New Jersey makes the most of her zucchini harvest by baking this crowd-pleasing entree. The golden-brown pies slice so beautifully you can serve them to company!