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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, summer zucchini and corn pie (low carb). One of my favorites food recipes. For mine, I’m gonna make it a 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 popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Summer zucchini and corn pie (low carb) is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. 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 2 cup zucchini sliced (about 3)
  2. Make ready 5 fresh basil leaves
  3. Get 1 cup red onion diced
  4. Take 8 oz sliced mushrooms
  5. Prepare 1 cup fresh corn off the cob (2 ears)
  6. Get 8 oz shredded Monterey jack cheese
  7. Take 3 eggs whipped
  8. Take dash salt and peper
  9. Make ready 3 tbsp olive oil

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 make shredding the zucchini easier, just throw it in the food. To make this Summer corn and zucchini pie, begin by sautéing two sliced zucchini and a sliced onion in some butter and olive oil.

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

Once they have cooked for a few minutes, add the corn and cook for another two minutes. Set the vegetables aside to cool for a few minutes. While the vegetables are cooling, whisk together and egg, heavy cream. If your little cheese-loving heart so desires, you can top your Corn and Zucchini Pie with a bit of additional cheese before you serve it. In a large skillet, melt the butter over medium heat.

So that’s going to wrap this up for this special food summer zucchini and corn pie (low carb) recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!