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

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, summer zucchini and corn pie (low carb). One of my favorites food recipes. This time, 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 on earth. It’s appreciated by millions every day. It is simple, it is fast, 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 fantastic.

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 begin with this recipe, we must prepare a few ingredients. You can cook 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 zucchini sliced (about 3)
  2. Prepare fresh basil leaves
  3. Prepare red onion diced
  4. Get sliced mushrooms
  5. Make ready fresh corn off the cob (2 ears)
  6. Make ready shredded Monterey jack cheese
  7. Prepare eggs whipped
  8. Make ready salt and peper
  9. Prepare 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’s going to wrap it up for this special food summer zucchini and corn pie (low carb) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at 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!