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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, summer zucchini and corn pie (low carb). One of my favorites. This time, I’m gonna 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 well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Summer zucchini and corn pie (low carb) is something which I have loved my whole 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 prepare a few ingredients. 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. Get 2 cup zucchini sliced (about 3)
  2. Make ready 5 fresh basil leaves
  3. Make ready 1 cup red onion diced
  4. Take 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. Prepare dash salt and peper
  9. Take 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.

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

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