Crustless Sweet Corn and Zucchini Pie, Friday Night Snacks and More...

Crustless Sweet Corn and Zucchini Pie

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Crustless Sweet Corn and Zucchini Pie, Friday Night Snacks and More...

Crustless Sweet Corn and Zucchini Pie

This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine Mexican, Vegetarian
Servings 8 Servings
Calories 247 kcal

Ingredients
  

  • 4 tablespoons olive oil
  • 2 cups frozen sweet corn
  • 4 cups White/grey Zucchini sliced very thinly
  • 1 cup red bell pepper sliced
  • 1/2 teaspoon salt or grated Parmesan cheese
  • 12 ounces Mozzarella shredded cheese
  • 1 tablespoon chopped cilantro
  • 1 teaspoon granulated garlic
  • 1 medium tomato thin sliced (optional)

Instructions
 

  • Preheat the oven to 375 degrees. Heat the oil in a large, deep skillet over medium-high heat. Add the zucchini and saute. Add bell pepper, then corn to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat. Optionally you don't have to saute at all. This leaves the zucchini a little crunchy and we like that better.
  • Once the mixture has cooled for a few minutes, stir in the cilantro, salt, and cheese. Line a pan 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.

Video

Notes

We use a mandolin to slice the zucchini and bell pepper and a sharp knife.  Baby sweet corn works best.  It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so no big deal. I think the moisture could be prevented by just being a little more patient before cutting.
This also works with regular zucchini though it takes a little longer to cook.
I sprinkled mine with fresh herbs (parsley and cilantro) like I always do on everything. Basil would also be yummy.

Nutrition

Calories: 247kcalCarbohydrates: 13gProtein: 12gFat: 17gSaturated Fat: 7gCholesterol: 34mgSodium: 419mgPotassium: 358mgFiber: 2gSugar: 5gVitamin A: 1224IUVitamin C: 39mgCalcium: 228mgIron: 1mg
Tried this recipe?Let us know how it was!

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