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

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, summer zucchini and corn pie (low carb). One of my favorites. This time, I’m gonna make it a little bit tasty. 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 well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Summer zucchini and corn pie (low carb) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to 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 it.

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

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. The Perfect Low Carb Crustless Zucchini Quiche.

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

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