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

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, summer zucchini and corn pie (low carb). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Summer zucchini and corn pie (low carb) is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Summer zucchini and corn pie (low carb) is something that I have 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 get started with this particular 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 can achieve that.

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

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. These low-carb zucchini fritters are an easy and healthy way to use summer's abundance of zucchini!

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 fritters are great for those who keep their carb intake low. They are best served as a side dish or keto appetizer. Chopped all my veggies into more or less cubes - quartered the squash and zucchini so there were smaller pieces. Used Italian diced tomatoes, added chopped sweet peppers and only used mozzarella. This pasta dish just screams summer!

So that is going to wrap it up for this exceptional food summer zucchini and corn pie (low carb) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!