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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, summer zucchini and corn pie (low carb). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Summer zucchini and corn pie (low carb) is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Summer zucchini and corn pie (low carb) is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this 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 that.

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

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