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Summer Zucchini And Corn Pie (low Carb) Recipe

Summer zucchini and corn pie (low carb) Recipe
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Cooking Time : 50 minutes
Serving : 8
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Prepare the ingredients before making Summer zucchini and corn pie (low carb) in your home. Then, follow these steps below to serve Summer zucchini and corn pie (low carb) for your family or friends.

Ingredients: Summer zucchini and corn pie (low carb)

  • 2 cup zucchini sliced (about 3)
  • 5 fresh basil leaves
  • 1 cup red onion diced
  • 8 oz sliced mushrooms
  • 1 cup fresh corn off the cob (2 ears)
  • 8 oz shredded Monterey jack cheese
  • 3 eggs whipped
  • dash salt and peper
  • 3 tbsp olive oil

How to Make Summer zucchini and corn pie (low carb)

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Summer zucchini and corn pie (low carb) in your home by yourself.

    Step 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.
  • Step 2
  • Remove from heat and add to a big bowl for mixing. Add salt and pepper and stir mixing well.
  • Step 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.
  • Step 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
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