Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, summer zucchini and corn pie (low carb). One of my favorites food recipes. This time, I am going to make it a little 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! Zucchini is considered part of the summer squash variety and is characterized by its soft rind.

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

To get started with this particular recipe, we must prepare a few ingredients. You can cook summer zucchini and corn pie (low carb) using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Summer zucchini and corn pie (low carb):

1. Take 2 cup zucchini sliced (about 3)
2. Prepare 5 fresh basil leaves
3. Make ready 1 cup red onion diced
4. Get 8 oz sliced mushrooms
5. Get 1 cup fresh corn off the cob (2 ears)
6. Get 8 oz shredded Monterey jack cheese
7. Make ready 3 eggs whipped
8. Make ready dash salt and peper
9. Prepare 3 tbsp olive oil

While vegetables sauté, cut corn kernels off the cob. In a large skillet, melt the butter over medium heat. Remove from the heat and stir in the basil, oregano, salt and pepper. Heat the butter in a large, deep skillet over medium high heat.

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

Remove from the heat and stir in the basil, oregano, salt and pepper. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. If you're looking for a tasty way to use up your summer zucchini, this is it!

So that’s going to wrap this up for this special food summer zucchini and corn pie (low carb) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget 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!