Recipe: Yummy Summer zucchini and corn pie (low carb)

Summer zucchini and corn pie (low carb). 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!

This pie makes a wonderful side dish to any meal or serve it at a potluck, for brunch or lunch. The kind of dish people will come back for seconds, I promise! This low carb Mexican zucchini and ground beef recipe is a simple dish made with low cost ingredients. 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. Prepare 2 cup of zucchini sliced (about 3).
2. Prepare 5 of fresh basil leaves.
3. It's 1 cup of red onion diced.
4. It's 8 oz of sliced mushrooms.
5. You need 1 cup of fresh corn off the cob (2 ears).
6. Prepare 8 oz of shredded Monterey jack cheese.
7. Prepare 3 of eggs whipped.
8. Prepare dash of salt and peper.
9. You need 3 tbsp of olive oil.

It's an easy low carb high fat dinner recipe perfect for summer. It's an easy low carb high fat dinner recipe perfect for summer. If your little cheese-loving heart so desires, you can top your Corn and Zucchini Pie with a bit of additional cheese before you serve it. Easy low carb crustless zucchini pie packed with vegetables from your summer garden.

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.

This healthy recipe includes eggs, cheese, zucchini, mushrooms, tomatoes, bell pepper, green onion and basil. More information Sweet Corn & Zucchini Crustless Pie _ I added buttery sauteed mushrooms & sliced up fresh sweet corn right off the cob (& I mean SWEET - this stuff tastes like candy to my mouth) to take. The Key To the Best Low Carb Zucchini Pizza Crust Recipe. If you saw my post this summer about how to make zucchini noodles, you know that one of my two favorite ways to make them is in the oven. It dries them out beautifully, so they aren't watery, without the tedious process of squeezing out the water.