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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, summer zucchini and corn pie (low carb). 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 favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Summer zucchini and corn pie (low carb) is something that I’ve loved my whole life. They’re nice and they look fantastic.

If you're looking for a tasty way to use up your summer zucchini, this is it! 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 begin with this particular recipe, we must 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 that.

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

The Perfect Low Carb Crustless Zucchini Quiche. As far as low carb keto quiches go, this is an easy one. But for the best results you must grate the zucchini and remove as much water as you can. Don't worry, it's a piece of cake: Grate one pound of zucchini and put it into a colander in the sink.

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

When summer gives you so much squash, transform your fresh bounty of yellow squash and zucchini into these top-rated summer squash casseroles. These low-carb zucchini fritters are an easy and healthy way to use summer's abundance of zucchini! These fritters are great for those who keep their carb intake low. They are best served as a side dish or keto appetizer. In a large skillet, melt the butter over medium heat.

So that is going to wrap this up with this exceptional food summer zucchini and corn pie (low carb) recipe. Thank you very much for reading. I’m sure you can 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 family, friends and colleague. Thank you for reading. Go on get cooking!