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

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, summer zucchini and corn pie (low carb). One of my favorites food recipes. This time, I am going to 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 well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Summer zucchini and corn pie (low carb) is something that I have loved my whole life. They are nice and they look fantastic.

Keywords: corn and zucchini pie, zucchini pie, summer zucchini corn pie. Tag @pinchofyum on Instagram and hashtag it #pinchofyum. Looking for a tasty way to use up some of that summer zucchini?

To get started with this particular recipe, we must prepare a few ingredients. You can have summer zucchini and corn pie (low carb) using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Summer zucchini and corn pie (low carb):
  1. Prepare 2 cup zucchini sliced (about 3)
  2. Get 5 fresh basil leaves
  3. Prepare 1 cup red onion diced
  4. Prepare 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. Make ready dash salt and peper
  9. Take 3 tbsp olive oil

In fact they're way better than noodles - more versatile, quicker to cook, a better taste and packed with nutrients. You simply can't go wrong with zucchini. My favorite meals are filled with veggies and this Parmesan Zucchini and Corn Skillet is no different. I love canned veggies for their ease and because they are ready to go whenever I need them!

Steps 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

I am picky about my canned goods though, and I love how Del Monte® canned vegetables are pure and simple. Sautéed zucchini and corn are my go to summer snack, I just so happen to have cavatelli in the freezer so this is the perfect dish for tonight! Sweet corn is one of those foods that only tastes good this time of year; the rest of the year it seems drier, less flavorful. This quick, warm salad is an easy, last-minute side dish for a summer meal of steak or Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. All of summers best veggies in one bowl of this Summer Corn and Zucchini Chowder!

So that’s going to wrap this up with this exceptional food summer zucchini and corn pie (low carb) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more 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!