Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, summer zucchini and corn pie (low carb). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Easy low carb crustless zucchini pie packed with vegetables from your summer garden. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin.

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

To begin with this recipe, we have to 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 that.

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

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

Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Parmesan cheese. If you're looking for a tasty way to use up your summer zucchini, this is it! This pie makes a wonderful side dish to any meal or serve it. 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.

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

Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients. 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. I am a mean food grinch. I'm all over it when it involves mushrooms, sweet corn, and zucchini baked into a cheesy crustless pie. gobblegobblegobblegobblegobble.

So that’s going to wrap it up with this exceptional food summer zucchini and corn pie (low carb) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!