Simple Way to Make Summer zucchini and corn pie (low carb) in 28 Minutes for Mom

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive 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 will be really delicious.

Summer zucchini and corn pie (low carb) is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Summer zucchini and corn pie (low carb) is something which I have loved my entire life. They’re fine and they look wonderful.

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!

To get started with this particular recipe, we must 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. Get 2 cup zucchini sliced (about 3)
2. Get 5 fresh basil leaves
3. Make ready 1 cup red onion diced
4. Take 8 oz sliced mushrooms
5. Make ready 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. Get 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.

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

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. 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. 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 it up with this special food summer zucchini and corn pie (low carb) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!