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

Summer zucchini and corn pie (low carb). Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. It's still a little early around here for tomatoes, so this week's focus is majorly on zucchini and corn, two summer staples that if I'm being honest, I never know what to do with! This zucchini pie you're seeing here does not include a crust.

Summer zucchini and corn pie (low carb) I was waiting to see cream or milk in the ingredients but I'm surprised that eggs are enough to bake the pie. The low carb salad is really yummy. I'm not sure why I waited so long! You can have Summer zucchini and corn pie (low carb) using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Summer zucchini and corn pie (low carb)

  1. You need 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. It’s 1 cup of fresh corn off the cob (2 ears).
  6. It’s 8 oz of shredded Monterey jack cheese.
  7. You need 3 of eggs whipped.
  8. Prepare dash of salt and peper.
  9. Prepare 3 tbsp of olive oil.

If you haven't used your summer squash and zucchini in a tossed salad The prep work for making this zucchini and squash salad is super quick and easy. After steaming, you just combine the cooked veggies with the tomatoes. ; Low Carb Zucchini Pasta. 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 water, salt, and ground black pepper.

Summer zucchini and corn pie (low carb) step by 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..
  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.

Fresh corn and zucchini are pan-fried in butter, creating a lovely side dish perfect for summer evenings. Sautéed zucchini and corn are my go to summer snack, I just so happen to have cavatelli in the freezer so this is the perfect dish for tonight! This is the savory pie of summer. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. You'll love this Low-Carb Easy Cheesy Zucchini Bake which is most popular zucchini recipe of the Top Ten Low-Carb Zucchini Recipes on.