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

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, summer zucchini and corn pie (low carb). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Summer zucchini and corn pie (low carb) is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Summer zucchini and corn pie (low carb) is something which I’ve loved my entire life.

Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. It's still a little early around here for tomatoes, so this week's focus is majorly on zucchini and corn, two summer staples that if I'm being honest, I never know what to do with! Sweet corn is one of those foods that only tastes good this time of year; the rest of the year it seems drier, less flavorful.

To get started with this recipe, we have to 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 can achieve it.

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

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.

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

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. I was waiting to see cream or milk in the ingredients but I'm surprised that eggs are enough to bake the pie. Low carb, easy and one pan deliciousness!

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