Recipe of Appetizing Summer zucchini and corn pie (low carb)

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Summer zucchini and corn pie (low carb). It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

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

You can have Summer zucchini and corn pie (low carb) using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Summer zucchini and corn pie (low carb)

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

Summer zucchini and corn pie (low carb) instructions

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.

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.Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).

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.