Sweet Corn and Zucchini Pie #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Expedite the light summer dinners with this Sweet Corn and Zucchini Pie formula. Prepare layers of summer squash with sweet corn, cheddar, and simply enough egg to hold this vegetable torte together and cut into lovely pieces. An incredible informal breakfast expansion!

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This vegetable torte makes for a wonderful introduction at an early lunch or for a late spring supper. I am anticipating making this for our Easter potluck informal breakfast. Something so delightful makes smart dieting increasingly fun.

Make certain to spare (or Pin) this formula for when your late spring nursery is bounteous. We ate such a great amount of zucchini in the mid year when I was a child – this would have been an incredible choice for it!

Utilize a mandoline slicer to meagerly cut summer squash for the most straightforward gathering. It's significantly quicker than attempting to hand cut huge amounts of cuts in even pieces!

Also  try our recipe Vegan Creamy Spicy Sun Dried Tomato Pasta #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

INGREDIENTS

• 4 zucchini medium, very thinly sliced
• 1 tablespoon olive oil
• 1 onion minced
• 3 ears sweet corn removed from cob
• 1 teaspoon sea salt
• black pepper to taste
• 3 eggs beaten
• 1 teaspoon sea salt
• 1 cup cheddar cheese shredded

INSTRUCTIONS

1. Use a mandoline slicer, or very thinly slice zucchini and summer squash.
2. Season beaten eggs with 1 teaspoon sea salt and black pepper, to taste.
3. Add olive oil to a frying pan over medium heat, and then saute onion for about 7 minutes, until it begins to brown. Add sweet corn, salt and pepper, and saute for another 2-3 minutes.
4. Line an 8 inch springform pan with parchment paper. This helps the egg from seeping out through the bottom of your pan. If you don't have something to line the pan, set your pan on a baking tray to catch the egg that comes out while cooking.
5. Add 2 layers of zucchini around the bottom of the springform pan. Top the layer with 1/3 of the corn mixture, and 1/3 of the cheese. Drizzle about 1/3 of the egg on the layer to help it hold together. Repeat until you have 4 layers of zucchini and 3 layers with corn, cheese and egg.
6. Bake in the Sharp Superheated Steam Countertop Oven for 26 minutes on Bake/Reheat at 400º F.
7. If using a conventional oven, preheat oven to 400º F and bake for 40 minutes, or until the top has crisped up and the eggs are fully cooked.
8. Allow to set for 20-30 minutes before cutting slices.

Read more our recipe Pesto Power Salad (vegan, gluten free, oil free) #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Source : bit.ly/2O5pFXR