Easy Way to Prepare Tasty Summer zucchini and corn pie (low carb)

Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Summer zucchini and corn pie (low carb). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

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

You can cook Summer zucchini and corn pie (low carb) using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Summer zucchini and corn pie (low carb)

1. Prepare 2 cup of zucchini sliced (about 3).
2. Make ready 5 of fresh basil leaves.
3. It’s 1 cup of red onion diced.
4. Prepare 8 oz of sliced mushrooms.
5. Prepare 1 cup of fresh corn off the cob (2 ears).
6. Take 8 oz of shredded Monterey jack cheese.
7. Prepare 3 of eggs whipped.
8. Prepare dash of salt and peper.
9. Prepare 3 tbsp of olive oil.

I'm all over it when it involves mushrooms, sweet corn, and zucchini baked into a cheesy crustless pie. gobblegobblegobblegobblegobble.It's nearly the end of the summer, and we are scarfing down all the sweet corn we can get our hands on before it disappears.First, Dana's caramelized corn with tomatoes and bacon, and now this quick sauté with another summer staple: zucchini.Sweet corn is one of those foods that only tastes good.

Summer zucchini and corn pie (low carb) instructions

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 zucchini pie you're seeing here does not include a crust.Before you kick me off the blog, I do have five main reasons.I am a mean food grinch.

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.Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients.A delicious Sweet Corn and Zucchini Pie, the perfect summer meal when these crops are fresh in Sweet Corn Zucchini Pie.A light summery meal or brunch addition!This vegetable torte screams I'm Michelle, and I love sharing healthy, creative dishes that are easy to make, low in sugar, and.