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). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Summer zucchini and corn pie (low carb) is something which I have loved my entire life.

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

I'm all over it when it involves mushrooms, sweet corn, and zucchini baked into a cheesy crustless pie. gobblegobblegobblegobblegobble. 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. 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.

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

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. Sautéed zucchini and corn are my go to summer snack, I just so happen to have cavatelli in the freezer so this is the perfect dish for tonight! Low carb, easy and one pan deliciousness! All of summers best veggies in one bowl of this Summer Corn and Zucchini Chowder!

So that is going to wrap it up for this special food summer zucchini and corn pie (low carb) recipe. Thanks so much for your time. I am confident 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. Thanks again for reading. Go on get cooking!