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

Hello everybody, hope you are having an amazing day today. Today, we’re going to make 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 is gonna smell and look delicious.

Summer zucchini and corn pie (low carb) is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Summer zucchini and corn pie (low carb) is something that I’ve loved my entire life. They are nice and they look fantastic.

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 particular recipe, we have to first prepare a few components. You can cook 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. Prepare 2 cup zucchini sliced (about 3)
  2. Take 5 fresh basil leaves
  3. Make ready 1 cup red onion diced
  4. Get 8 oz sliced mushrooms
  5. Get 1 cup fresh corn off the cob (2 ears)
  6. Take 8 oz shredded Monterey jack cheese
  7. Prepare 3 eggs whipped
  8. Take dash salt and peper
  9. Make ready 3 tbsp olive oil

Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. · Rich and creamy, with touches of onion and garlic and salty mozzarella. this crustless quiche is one of those low carb recipes that I completely forget is low carb. Sautéed zucchini and corn are my go to summer snack, I just so happen to have cavatelli in the freezer so this is the perfect dish for tonight! The low carb salad is really yummy.

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

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. 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.

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