Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, summer zucchini and corn pie (low carb). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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 appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Summer zucchini and corn pie (low carb) is something that I have loved my whole life.
To begin with this particular recipe, we must 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 it.
The ingredients needed to make Summer zucchini and corn pie (low carb):
- Prepare 2 cup zucchini sliced (about 3)
- Make ready 5 fresh basil leaves
- Make ready 1 cup red onion diced
- Take 8 oz sliced mushrooms
- Take 1 cup fresh corn off the cob (2 ears)
- Get 8 oz shredded Monterey jack cheese
- Prepare 3 eggs whipped
- Take dash salt and peper
- Prepare 3 tbsp olive oil
I'm all over it when it involves mushrooms, sweet corn, and zucchini baked into a cheesy crustless pie. gobblegobblegobblegobblegobble. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. · Rich and creamy, with touches of onion and garlic and salty mozzarella. this crustless quiche is one of those low carb recipes that I completely forget is low carb. A delicious Sweet Corn and Zucchini Pie, the perfect summer meal when these crops are fresh in Sweet Corn Zucchini Pie. A light summery meal or brunch addition!
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
This vegetable torte screams I'm Michelle, and I love sharing healthy, creative dishes that are easy to make, low in sugar, and. 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. 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!
So that is going to wrap it up for this exceptional food summer zucchini and corn pie (low carb) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
