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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, summer zucchini and corn pie (low carb). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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 and corn pie (low carb) is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Summer zucchini and corn pie (low carb) is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to 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 that.

The ingredients needed to make Summer zucchini and corn pie (low carb):
  1. Take 2 cup zucchini sliced (about 3)
  2. Prepare 5 fresh basil leaves
  3. Get 1 cup red onion diced
  4. Get 8 oz sliced mushrooms
  5. Make ready 1 cup fresh corn off the cob (2 ears)
  6. Take 8 oz shredded Monterey jack cheese
  7. Prepare 3 eggs whipped
  8. Take dash salt and peper
  9. Make ready 3 tbsp olive oil

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. I made this recipe this afternoon.

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

Corn is cut from the cob and then sauteed with the zucchini. It was delicious while warm and still delicious at room temp when I put it away. An easy low carb yellow summer squash frittata with zucchini. It's perfect for breakfast or brunch. How to make a yellow summer squash frittata with zucchini.

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