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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, summer zucchini and corn pie (low carb). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Summer zucchini and corn pie (low carb) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Summer zucchini and corn pie (low carb) is something that I have loved my entire life. They’re fine and they look wonderful.

This zucchini pie you're seeing here does not include a crust. Before you kick me off the blog, I do have five main reasons. I am a mean food grinch.

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

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

Looking for a tasty way to use up some of that summer zucchini? These low-carb chocolate zucchini whoopie pies are sure to please. t If you are a vegetable A well-established zucchini plant can produce a fruit every other day or so for the entire growing season, and it can get a little overwhelming. 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.

Steps 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

Sweet corn is one of those foods that only tastes good. The low carb salad is really yummy. I'm not sure why I waited so long! If you haven't used your summer squash and zucchini in a tossed salad The prep work for making this zucchini and squash salad is super quick and easy. After steaming, you just combine the cooked veggies with the tomatoes.

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