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 Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Crustless Zucchini Pie.

Crustless Zucchini Pie is an easy gluten-free pie made with boiled potatoes. 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. You can have Zucchini and Sweet Corn Crustless Pie using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Zucchini and Sweet Corn Crustless Pie

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

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! 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.

Zucchini and Sweet Corn Crustless Pie instructions

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..

This vegetable torte makes for a beautiful presentation at a brunch or for a summer meal. I am planning on making this for our Easter potluck. A super simple, cheesy, crustless pie featuring fresh veggies and herbs. It is still zucchini season, and it's nothing to shy away from, that is for sure! The combination of two healthy foods, eggs and zucchini, just make sense!