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To make this zucchini pie, you need fresh ingredients. Here’s what you will gather: - 2 medium zucchinis, grated - 1 cup cherry tomatoes, halved - 1 cup corn kernels (fresh or frozen) - 1 small onion, finely chopped - 2 cloves garlic, minced These vegetables bring bright colors and great taste to your pie. Cheese and seasonings add flavor and creaminess. You will need: - 4 large eggs - 1 cup shredded mozzarella cheese - 1/2 cup grated parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper The blend of cheeses makes the pie rich and delicious. To prepare your pie, gather these tools: - A 9-inch pie dish - A skillet for cooking - A large mixing bowl - A whisk for beating the eggs - A grater for the zucchini With these items, you'll create a fantastic summer dish. Start by gathering all your ingredients. This makes cooking easier. You will need: - 2 medium zucchinis, grated - 1 cup cherry tomatoes, halved - 1 cup corn kernels (fresh or frozen) - 1 small onion, finely chopped - 2 cloves garlic, minced - 4 large eggs - 1 cup shredded mozzarella cheese - 1/2 cup grated parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - Fresh basil leaves for garnish Wash and prepare your zucchinis and tomatoes first. Grating the zucchinis helps them cook well. Chop the onion and garlic finely. This way, they will blend nicely in the dish. In a skillet, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté them until the onion is soft and clear, about 3 to 4 minutes. Next, add the grated zucchini. Cook this mixture for another 3 minutes. You want the zucchini to soften but not lose all its water. Take the skillet off the heat and let it cool a bit. In a large bowl, whisk together the eggs. Add the mozzarella and parmesan cheese. Mix in the dried oregano, salt, and black pepper. Stir everything until it is well combined. Now, fold in the cooked zucchini mixture, cherry tomatoes, and corn. Make sure everything is mixed evenly. Pour this mixture into a greased 9-inch pie dish. Spread it out evenly. Bake in the oven at 350°F (175°C) for about 30 to 35 minutes. The pie is done when the top is golden and a toothpick comes out clean. Let it cool for about 10 minutes before you slice. Garnish with fresh basil leaves. For the complete recipe, you can check the Full Recipe section. Enjoy your delightful pie! To get the best texture in your zucchini pie, start with the right zucchinis. Choose firm and fresh ones. Grating them helps release moisture. After grating, squeeze out extra water using a clean towel. This step ensures your pie won’t be soggy. Cook the zucchini mixture just enough to soften it, about three minutes. This keeps the pie light and fluffy. For a burst of flavor, use fresh ingredients. Fresh basil can make a big difference. Mixing in herbs like oregano adds depth. You can also try adding a pinch of red pepper flakes for a little heat. Don’t skip the garlic; it adds a great aroma. Taste the mixture before baking to adjust salt and pepper. A golden top makes your pie look inviting. Bake it at 350°F (175°C) for about 30-35 minutes. Keep an eye on it as it cooks. If the edges brown too fast, cover them with foil. When the top is golden and a toothpick comes out clean, it’s ready. Let it cool for 10 minutes before slicing. This helps it set and makes serving easier. {{image_2}} You can mix up your zucchini pie by adding other veggies. Try bell peppers, spinach, or even mushrooms. Each adds a unique taste and texture. For example, sweet bell peppers give a nice crunch. Spinach brings a fresh flavor. Just chop them finely and sauté with the onion and garlic. This keeps everything balanced and delicious. If you need a gluten-free option, use almond flour or chickpea flour. These flours work great in this recipe. They add a nutty taste and keep the pie fluffy. You can replace the usual flour with one of these. Just use about half a cup for best results. This way, you can still enjoy a crustless zucchini pie without gluten. To make this pie vegan, swap out the eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Let it sit until it thickens. You can also use dairy-free cheese instead of mozzarella and parmesan. Nutritional yeast gives a cheesy flavor too. This makes your zucchini pie plant-based and just as tasty. For the full recipe, check the guide, and you’ll be ready to cook! You can keep leftover zucchini pie in the fridge. Place it in an airtight container. It stays fresh for up to three days. Before eating, check for any signs of spoilage. If it smells off or looks strange, toss it out. Freezing this pie is simple. Cut it into slices and wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer bag. This way, you can keep it for up to three months. When you're ready to eat, just take out a slice and let it thaw in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the pie or slices on a baking sheet. Heat for about 15-20 minutes until warmed through. You can also use a microwave. Heat on medium power for 1-2 minutes. Check that it's hot all the way through. Enjoy your delightful dish! For the full recipe, check back to ensure you have everything you need. Yes, you can use different cheeses. Cheddar adds a nice sharpness. Feta gives a salty flavor. Goat cheese can make it creamy. Feel free to mix and match! Just keep the total amount the same. Your zucchini pie is done when the top is golden brown. You can also test with a toothpick. Insert it in the center. If it comes out clean, it’s ready. Let it cool for 10 minutes before serving. This pie pairs well with a simple salad. A fresh green salad with vinaigrette works great. You can also serve it with crusty bread. Some grilled veggies on the side would be tasty too. For the full recipe, check back to the beginning of this article. Enjoy! This article covered how to make a delicious zucchini pie. We talked about the fresh ingredients you'll need, from veggies to cheese. The step-by-step guide helps you prepare and bake perfectly. I shared tips for great texture and flavor, plus ways to customize your pie. Don't forget storage tips for keeping leftovers fresh. Zucchini pie can be fun and easy to make. Now you can enjoy it any time!

Summer Garden Crustless Zucchini Pie

Delight in the flavors of summer with this easy and delicious Summer Garden Crustless Zucchini Pie. Featuring fresh zucchinis, cherry tomatoes, and corn, this savory recipe is perfect for gatherings or a cozy meal at home. It's simple to make and packed with flavor, making it a must-try for your next meal. Click through to explore the full recipe and impress your family and friends with this delightful dish!
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Ingredients
  

2 medium zucchinis, grated

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 small onion, finely chopped

2 cloves garlic, minced

4 large eggs

1 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish with oil.

    In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

      Add the grated zucchini to the skillet and cook for another 3 minutes until slightly softened. Remove from heat and let cool slightly.

        In a large bowl, whisk together the eggs, mozzarella cheese, parmesan cheese, oregano, salt, and black pepper until combined.

          Stir in the cooked zucchini mixture, cherry tomatoes, and corn kernels until evenly mixed.

            Pour the mixture into the prepared pie dish, spreading it out evenly.

              Bake in the preheated oven for about 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

                Allow the pie to cool for about 10 minutes before slicing. Garnish with fresh basil leaves before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                    - Presentation Tips: Serve the pie warm or at room temperature, cut into wedges, and arrange on a colorful platter with extra cherry tomatoes and basil for an inviting summer display.