Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, summer zucchini and corn pie (low carb). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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!
Summer zucchini and corn pie (low carb) is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Summer zucchini and corn pie (low carb) is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin 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 it.
The ingredients needed to make Summer zucchini and corn pie (low carb):
- Take 2 cup zucchini sliced (about 3)
- Make ready 5 fresh basil leaves
- Take 1 cup red onion diced
- Make ready 8 oz sliced mushrooms
- Take 1 cup fresh corn off the cob (2 ears)
- Make ready 8 oz shredded Monterey jack cheese
- Prepare 3 eggs whipped
- Prepare dash salt and peper
- Get 3 tbsp olive oil
The Perfect Low Carb Crustless Zucchini Quiche. As far as low carb keto quiches go, this is an easy one. But for the best results you must grate the zucchini and remove as much water as you can. Don't worry, it's a piece of cake: Grate one pound of zucchini and put it into a colander in the sink.
Instructions 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
These low-carb zucchini fritters are an easy and healthy way to use summer's abundance of zucchini! These fritters are great for those who keep their carb intake low. They are best served as a side dish or keto appetizer. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms.
So that’s going to wrap this up for this special food summer zucchini and corn pie (low carb) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
