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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, summer zucchini and corn pie (low carb). One of my favorites food recipes. This time, I’m gonna 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 in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Summer zucchini and corn pie (low carb) is something which I have loved my whole life. They’re fine 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 first 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 it.

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

Summer zucchini, corn, and dill give this tomato pie a flavorful edge and are finished off with a golden brown crust of Parmesan cheese and bread crumbs. Summer zucchini, corn, and dill give this tomato pie a flavorful edge and are finished off with a golden brown crust of Parmesan cheese and bread crumbs.. In a large skillet, melt the butter over medium heat. Remove from the heat and stir in the basil, oregano, salt and pepper.

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

This is the savory pie of summer. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob.

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