Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, summer zucchini and corn pie (low carb). One of my favorites. For mine, I am going to make it a 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! Zucchini is considered part of the summer squash variety and is characterized by its soft rind.

Summer zucchini and corn pie (low carb) is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Summer zucchini and corn pie (low carb) is something that I have loved my whole life.

To get started with this 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 cook it.

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

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

While vegetables sauté, cut corn kernels off the cob. In a large skillet, melt the butter over medium heat. Remove from the heat and stir in the basil, oregano, salt and pepper. Heat the butter in a large, deep skillet over medium high heat.

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

Remove from the heat and stir in the basil, oregano, salt and pepper. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. If you're looking for a tasty way to use up your summer zucchini, this is it!

So that’s going to wrap it up for this exceptional food summer zucchini and corn pie (low carb) recipe. Thanks so much for your time. I am sure that 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, colleague and friends. Thank you for reading. Go on get cooking!