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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, summer zucchini and corn pie (low carb). It is 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 well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Summer zucchini and corn pie (low carb) is something which I’ve loved my whole life. They are fine and they look wonderful.

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

I wasn't sure what to call this recipe. I'm calling it a "pie" but it doesn't. 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.

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

I am a mean food grinch. I'm all over it when it involves mushrooms, sweet corn, and zucchini baked into a cheesy crustless pie. gobblegobblegobblegobblegobble. Summer Corn and Zucchini Chowder. by Natalie. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. · Rich and creamy, with touches of onion and garlic and salty mozzarella. this crustless quiche is one of those low carb recipes that I completely forget is low carb. 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.

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