Summer zucchini and corn pie (low carb)
Summer zucchini and corn pie (low carb)

Hey everyone, I hope you are having an incredible day today. Today, we’re going 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 unique. This will be really delicious.

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.

Summer zucchini and corn pie (low carb) is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Summer zucchini and corn pie (low carb) is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Prepare 5 fresh basil leaves
  3. Get 1 cup red onion diced
  4. Prepare 8 oz sliced mushrooms
  5. Make ready 1 cup fresh corn off the cob (2 ears)
  6. Make ready 8 oz shredded Monterey jack cheese
  7. Make ready 3 eggs whipped
  8. Take dash salt and peper
  9. Prepare 3 tbsp olive oil

It makes an appearance in many. 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. Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the. I made this recipe this afternoon.

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

Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the. I made this recipe this afternoon. Corn is cut from the cob and then sauteed with the zucchini. It was delicious while warm and still delicious at room temp when I put it away. Filled with sweet summer corn, zucchini, cauliflower instead of flour and half and half instead of cream, this HEALTHY CORN AND ZUCCHINI Other favorites include Healthy Buffalo Chicken Soup, Healthy Roasted Broccoli Carrot Soup, and Chicken Pot Pie Soup with Buttermilk Biscuit Crumbles.

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