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

Hello everybody, I hope you’re 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 will make it a bit unique. This will be really delicious.

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!

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

To begin 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 that.

The ingredients needed to make Summer zucchini and corn pie (low carb):
  1. Prepare 2 cup zucchini sliced (about 3)
  2. Prepare 5 fresh basil leaves
  3. Make ready 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. Make ready 3 eggs whipped
  8. Take 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

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. Remove from the heat and stir in the basil, oregano, salt and pepper.

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