Senin, 08 Juli 2019
Hooooly pie. This candy corn and zucchini pie has me wrapped round its tacky, melty, vegetarian-ness. Like, eighty instances wrapped round. we are essentially one.
it all starts offevolved with the apparent: big fats green summer zucchini. NO rationalization needed says the whole zucchini-growing international. I assume I’m nearly nearly allllmost equipped to interrupt up with these big summer time greenies, but it’s that kind of pre-smash-up fling in which you could’t not go again for simply one greater tacky slice or puffy muffin or lasagna square or dare I even mention coff-ee-cake despite the fact that you comprehend it’s probably in each person’s first-rate hobby for you to name it quits on the connection. It’s complex, okay?
This zucchini pie you’re seeing right here does no longer include a crust. before you kick me off the blog, I do have 5 important motives.
I took the freedom of adding a handful of buttery sauteed mushrooms – we adore mushrooms in this foodspace, right? – and reducing up a bit sparkling candy corn right off the cob (and i mean candy – these things tastes like sweet to my mouth thanks to the sugar unfastened dittylidoo) to take the entire zucchini pie shtick proper over the pinnacle. Then I introduced a little or plenty Swiss or Mozzarella or Gouda like the cheese champ that i am, and voila.
INGREDIENTS
- 4 tablespoons butter
- half of a yellow onion, diced
- 2 ears sweet corn
- 2 large zucchini, sliced very thinly (about 4 cups)
- 8 ounces sliced mushrooms
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 12 ounces shredded cheese (I used both Mozzarella and Swiss)
- 4 eggs, beaten
INSTRUCTIONS
- Preheat the oven to 375 degrees. 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. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
- Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
Recipe From : https://pinchofyum.com/sweet-corn-zucchini-pie