Recipe: Tasty Zucchini and Sweet Corn Crustless Pie

Zucchini and Sweet Corn Crustless Pie. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Once the veggies have cooled slightly, stir in the seasonings, beaten eggs and most of the cheese (reserve a handful for topping).

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. This pie is by far Visual Content Producer Ramona King's favorite recipe with zucchini. You can have 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. You need 2 tbsp. of unsalted butter.
2. Prepare 1/2 of onion, diced.
3. It's 2 of zucchini, sliced thinly (about 4 cups).
4. You need 8 oz. of sliced mushrooms.
5. It's 2 ears of sweet corn, kernels sliced off (about 1 cup).
6. Prepare 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. You need 1/4 tsp. of each pepper, salt free all purpose seasoning.
11. You need 4 oz. of freshly shredded swiss cheese.
12. Prepare 4 oz. of freshly shredded white cheddar cheese.
13. It's 2 oz. of freshly shredded sharp yellow cheddar.
14. You need 4 of large eggs, beaten.

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. Cut the corn kernels off the cob. Add them to the pan and continue to sauté until the veggies are soft.

Zucchini and Sweet Corn Crustless Pie instructions

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..

Remove from heat and stir in the basil, oregano, salt, cheese, and the beaten eggs. Spray pie plate with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat. Crustless Zucchini Pie is a wonderful savory pie made with zucchini, parsley, onions, Cheddar and Parmesan cheese.