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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, summer zucchini and corn pie (low carb). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Summer zucchini and corn pie (low carb) is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Summer zucchini and corn pie (low carb) is something which I’ve loved my entire life.

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.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Make ready 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. Get 1 cup fresh corn off the cob (2 ears)
  6. Make ready 8 oz shredded Monterey jack cheese
  7. Get 3 eggs whipped
  8. Prepare dash salt and peper
  9. Get 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 for 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’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!