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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, summer zucchini and corn pie (low carb). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Summer zucchini and corn pie (low carb) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Summer zucchini and corn pie (low carb) is something that I have loved my whole life. They’re nice 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 get started 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 cook it.

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. Take 1 cup red onion diced
  4. Get 8 oz sliced mushrooms
  5. Take 1 cup fresh corn off the cob (2 ears)
  6. Get 8 oz shredded Monterey jack cheese
  7. Take 3 eggs whipped
  8. Get dash salt and peper
  9. Take 3 tbsp olive oil

This pie makes a wonderful side dish to any meal or serve it at a potluck, for brunch or lunch. The kind of dish people will come back for seconds, I promise! To make shredding the zucchini easier, just throw it in the food. If your little cheese-loving heart so desires, you can top your Corn and Zucchini Pie with a bit of additional cheese before you serve it.

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 is the savory pie of summer. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. In a large skillet, melt the butter over medium heat. Remove from the heat and stir in the basil, oregano, salt and pepper. Heat the butter in a large, deep skillet over medium high heat.

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