Step-by-Step Guide to Prepare Speedy Summer zucchini and corn pie (low carb)

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, summer zucchini and corn pie (low carb). One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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. I'm all over it when it involves mushrooms, sweet corn, and zucchini baked into a cheesy crustless pie. gobblegobblegobblegobblegobble.

Summer zucchini and corn pie (low carb) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Summer zucchini and corn pie (low carb) is something that I have loved my entire life. They are nice and they look fantastic.

To begin 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 cook that.

The ingredients needed to make Summer zucchini and corn pie (low carb):

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

It makes an appearance in many. 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. · Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Parmesan cheese. Spinach Artichoke Skillet Zucchini Lasagna is a healthy, low-carb take on lasagna!

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

Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients. · Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Parmesan cheese. Spinach Artichoke Skillet Zucchini Lasagna is a healthy, low-carb take on lasagna! Zucchini noodles, spinach, artichokes & plenty of cheese makes this one pot dish a crowd. I made this recipe this afternoon. Corn is cut from the cob and then sauteed with the zucchini.

So that’s going to wrap it up with this special food summer zucchini and corn pie (low carb) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!