Step-by-Step Guide to Make Favorite Summer zucchini and corn pie (low carb)

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Homemade Summer zucchini and corn pie (low carb). One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Summer zucchini and corn pie (low carb), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Summer zucchini and corn pie (low carb) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Summer zucchini and corn pie (low carb) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Summer zucchini and corn pie (low carb) estimated approx 50 mins.

To get started with this 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.

I already dug in before I took this picture. so good

Ingredients and spices that need to be Prepare to make Summer zucchini and corn pie (low carb):

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

Instructions to make 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

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So that's going to wrap it up with this special food Recipe of Ultimate Summer zucchini and corn pie (low carb). Thanks so much for reading. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!