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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 Ways To Live Green And Save Money In The Kitchen.
Remember when the only people who cared about the natural environment were tree huggers as well as hippies? That has fully changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more environmentally friendly we won’t be able to correct the problems of the environment. These kinds of adjustments need to start happening, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, primarily by making your kitchen area more green.
A large amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is definitely clean, which means that the motor needs to operate less often, will also save electricity.
The kitchen by itself offers you many small methods by which energy and money can be saved. Eco-friendly living is not that tough. Mostly, all it takes is a bit 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 have zucchini and sweet corn crustless pie using 14 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to prepare Zucchini and Sweet Corn Crustless Pie:
- Get 2 tbsp. unsalted butter
- Take 1/2 onion, diced
- You need 2 zucchini, sliced thinly (about 4 cups)
- You need 8 oz. sliced mushrooms
- Get 2 ears sweet corn, kernels sliced off (about 1 cup)
- Use 2 cloves garlic, minced
- Use 1 tbsp. dried basil
- Get 1 tsp. dried oregano
- Prepare 1/2 tsp. salt
- Prepare 1/4 tsp. each pepper, salt free all purpose seasoning
- Prepare 4 oz. freshly shredded swiss cheese
- Take 4 oz. freshly shredded white cheddar cheese
- You need 2 oz. freshly shredded sharp yellow cheddar
- You need 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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