Hey everyone, it’s Carrillo, welcome to my recipe page. Today, we’re going to make a special dish, summer zucchini and corn pie (low carb). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. 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 in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Summer zucchini and corn pie (low carb) is something that I have loved my entire life. They’re nice and they look fantastic.
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!
To get started with this particular recipe, we have to first prepare a few components. 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):
- Get 2 cup zucchini sliced (about 3)
- Make ready 5 fresh basil leaves
- Make ready 1 cup red onion diced
- Make ready 8 oz sliced mushrooms
- Make ready 1 cup fresh corn off the cob (2 ears)
- Prepare 8 oz shredded Monterey jack cheese
- Get 3 eggs whipped
- Make ready dash salt and peper
- Get 3 tbsp olive oil
I'm all over it when it involves mushrooms, sweet corn, and zucchini baked into a cheesy crustless pie. gobblegobblegobblegobblegobble. 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. ; Low Carb Zucchini Pasta.
Steps 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
Watch this video and learn how to turn zucchini into long noodle-like strands. We'll cook them up in olive oil with a little bit of Chicken Parmesan with Zucchini Pasta. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. Caprese Pizza is a fun way to enjoy the traditional fresh, delicious flavors of a caprese salad as the main dish. To make it low carb and gluten free, you can use a cauliflower crust.
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 that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this page becomes “the place to be” when it comes to summer zucchini and corn pie (low carb) cooking. Go on get cooking!
