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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, summer zucchini and corn pie (low carb). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Summer zucchini and corn pie (low carb) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Summer zucchini and corn pie (low carb) is something which I’ve loved my whole life. They are fine and they look wonderful.

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!

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

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

I'm all over it when it involves mushrooms, sweet corn, and zucchini baked into a cheesy crustless pie. gobblegobblegobblegobblegobble. Summer zucchini, corn, and dill give this tomato pie a flavorful edge and are finished off with a golden brown crust of Parmesan cheese and bread crumbs. Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients. 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.

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

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. All of summers best veggies in one bowl of this Summer Corn and Zucchini Chowder! Fresh sweet corn, zucchini, russet potatoes and bacon in a Lightly spray a dutch oven with olive oil and add in the bacon. Cook on medium to medium-low until crispy.

So that’s going to wrap this up with this exceptional food summer zucchini and corn pie (low carb) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!