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

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, summer zucchini and corn pie (low carb). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Summer zucchini and corn pie (low carb) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Summer zucchini and corn pie (low carb) is something that I’ve 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 particular recipe, we must first prepare a few components. 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. Make ready 2 cup zucchini sliced (about 3)
  2. Get 5 fresh basil leaves
  3. Take 1 cup red onion diced
  4. Take 8 oz sliced mushrooms
  5. Make ready 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.

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

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’s 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’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!