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

Summer zucchini and corn pie (low carb). It was a little different than my version because hers was baked in a crust. Keywords: corn and zucchini pie, zucchini pie, summer zucchini corn pie. #zucchinipie #zucchini #howto #pie #corn #zucchiniandcorn #zucchinicasserole #casserole #simpleandeasyrecipeA simple and easy combination of zucchini. Summer zucchini, corn, and dill give this tomato pie a flavorful edge and are finished off with a golden brown crust of Parmesan cheese and bread crumbs.

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Ingredients of Summer zucchini and corn pie (low carb)

1. It's 2 cup of zucchini sliced (about 3).
2. It's 5 of fresh basil leaves.
3. You need 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. Prepare 8 oz of shredded Monterey jack cheese.
7. It's 3 of eggs whipped.
8. Prepare dash of salt and peper.
9. You need 3 tbsp of olive oil.

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Summer zucchini and corn pie (low carb) instructions

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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