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Before you jump to Zucchini and Sweet Corn Crustless Pie recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.
Until fairly recently any individual who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active involvement. These types of changes need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going much more green.
Probably the food isn’t quite as good when cooked in the microwave, but it will save you money to use it over your oven. Perhaps the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. When compared with your stove, you can make boiled water and also steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. Particularly if you make sure the dishwasher is full prior to starting a cycle. By cool drying or even air drying the dishes instead of heat drying them, you can add to the amount of money you save.
As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. It is quite straightforward to live green, all things considered. A lot of it really is basically making use of common sense.
We hope you got insight from reading it, now let’s go back to zucchini and sweet corn crustless pie recipe. You can cook zucchini and sweet corn crustless pie using 14 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Zucchini and Sweet Corn Crustless Pie:
- Take 2 tbsp. unsalted butter
- Use 1/2 onion, diced
- You need 2 zucchini, sliced thinly (about 4 cups)
- Get 8 oz. sliced mushrooms
- Use 2 ears sweet corn, kernels sliced off (about 1 cup)
- Use 2 cloves garlic, minced
- Provide 1 tbsp. dried basil
- Provide 1 tsp. dried oregano
- Take 1/2 tsp. salt
- Take 1/4 tsp. each pepper, salt free all purpose seasoning
- You need 4 oz. freshly shredded swiss cheese
- Prepare 4 oz. freshly shredded white cheddar cheese
- Prepare 2 oz. freshly shredded sharp yellow cheddar
- Take 4 large eggs, beaten
Steps 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.
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