Summer zucchini and corn pie (low carb)
Summer zucchini and corn pie (low carb)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, summer zucchini and corn pie (low carb). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Enter: this sweet corn and zucchini pie. Not only is this recipe a great and tasty way to use summer crops, it is crustless to boot. All you low carb dieters out there, rejoice!

Summer zucchini and corn pie (low carb) is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Summer zucchini and corn pie (low carb) is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have summer zucchini and corn pie (low carb) using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Summer zucchini and corn pie (low carb):
  1. Take 2 cup zucchini sliced (about 3)
  2. Prepare 5 fresh basil leaves
  3. Make ready 1 cup red onion diced
  4. Make ready 8 oz sliced mushrooms
  5. Take 1 cup fresh corn off the cob (2 ears)
  6. Make ready 8 oz shredded Monterey jack cheese
  7. Get 3 eggs whipped
  8. Get dash salt and peper
  9. Get 3 tbsp olive oil

I'm all over it when it involves mushrooms, sweet corn, and zucchini baked into a cheesy crustless pie. gobblegobblegobblegobblegobble. It's nearly the end of the summer, and we are scarfing down all the sweet corn we can get our hands on before it disappears. First, Dana's caramelized corn with tomatoes and bacon, and now this quick sauté with another summer staple: zucchini. Sweet corn is one of those foods that only tastes good. ; Low Carb Zucchini Pasta.

Instructions to make Summer zucchini and corn pie (low carb):
  1. Preheat oven to 375°F. in a saute pan, add olive oil and heat to medium-high. add chopped onion sliced zucchini and mushrooms. Cover for 5 minutes then on corn. stir together and cover for 5 to 7 minutes stiring occasionally then remove lid and saute until 90% of liquid is gone.
  2. Remove from heat and add to a big bowl for mixing. Add salt and pepper and stir mixing well.
  3. Diced fresh basil leaves and add to zucchini mixture and stir well. add Monterey Jack cheese and three eggs beaten to the zucchini mixture making sure to coat everything evenly.
  4. Transfer mixture to a greased pie pan. make sure everything is laying evenly across cover with foil and bake for 25 minutes. Then remove foil and bake for an additional 7 to 10 minutes. remove from oven and let sit for 10 minutes. if you cut into it beforehand it will be extra watery it is still cooking when it comes out

Watch this video and learn how to turn zucchini into long noodle-like strands. We'll cook them up in olive oil with a little bit of Chicken Parmesan with Zucchini Pasta. This healthy Summer Corn and Zucchini Chowder recipe is packed with flavor, which means you can enjoy a delicious meal guilt-free. This hearty chowder draws on two of summertime's favorite garden harvests. The low carb salad is really yummy.

So that is going to wrap it up with this special food summer zucchini and corn pie (low carb) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!