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

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, summer zucchini and corn pie (low carb). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Easy low carb crustless zucchini pie packed with vegetables from your summer garden. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin.

Summer zucchini and corn pie (low carb) is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Summer zucchini and corn pie (low carb) is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook 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. Prepare 2 cup zucchini sliced (about 3)
  2. Take 5 fresh basil leaves
  3. Take 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. Prepare 3 eggs whipped
  8. Make ready dash salt and peper
  9. Take 3 tbsp olive oil

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

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

Just as cauliflower is the low-carber's rice, so zucchini is the low-carber's noodle or spaghetti. In fact they're way better than noodles - more versatile, quicker to cook, a better taste and packed with nutrients. You simply can't go wrong with zucchini. 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.

So that is going to wrap this up with this special food summer zucchini and corn pie (low carb) recipe. Thank you very much for reading. I am sure you will make this at home. There is 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!