Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, summer zucchini and corn pie (low carb). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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!
Summer zucchini and corn pie (low carb) is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Summer zucchini and corn pie (low carb) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have 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):
- Take 2 cup zucchini sliced (about 3)
- Take 5 fresh basil leaves
- Get 1 cup red onion diced
- Prepare 8 oz sliced mushrooms
- Prepare 1 cup fresh corn off the cob (2 ears)
- Prepare 8 oz shredded Monterey jack cheese
- Take 3 eggs whipped
- Make ready dash salt and peper
- Get 3 tbsp olive oil
In a large skillet, melt the butter over medium heat. Remove from the heat and stir in the basil, oregano, salt and pepper. Easy low carb crustless zucchini pie packed with vegetables from your summer garden. This healthy zucchini pie recipe includes eggs, cheese, zucchini, mushrooms, tomatoes, bell pepper, green onion and basil.
Instructions to make Summer zucchini and corn pie (low carb):
- 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.
- Remove from heat and add to a big bowl for mixing. Add salt and pepper and stir mixing well.
- 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.
- 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
If you're looking for a tasty way to use up your summer zucchini, this is it! This pie makes a wonderful side dish to any meal or serve it at a potluck, for brunch or lunch. The kind of dish people will come back for seconds, I promise! To make shredding the zucchini easier, just throw it in the food. It comes pre-seasoned so that you don't have to worry about doing that and is the perfect size for a batch of almond flour.
So that is going to wrap it up with this exceptional food summer zucchini and corn pie (low carb) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
