Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a tasty dish, summer zucchini and corn pie (low carb). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Summer zucchini and corn pie (low carb) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Summer zucchini and corn pie (low carb) is something that I’ve loved my entire life. They’re nice and they look wonderful.

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.

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

Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. · Rich and creamy, with touches of onion and garlic and salty mozzarella. this crustless quiche is one of those low carb recipes that I completely forget is low carb. 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! The low carb salad is really yummy.

Instructions 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

I'm not sure why I waited so long! 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. This healthy Summer Corn and Zucchini Chowder recipe is packed with flavor, which means you can enjoy a delicious meal guilt-free. This hearty chowder draws on two of summertime's favorite garden harvests.

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