Summer zucchini and corn pie (low carb). 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!
This pie is made with fresh Summer corn and zucchini, combined with parmesan and ricotta cheese and baked until brown and bubbly. I hope you're not sick of zucchini recipes yet! This is a great one, one of my Summer favorites.
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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!
Alright, don’t linger, let’s approach this summer zucchini and corn pie (low carb) formula with 9 components which are surely easy to receive, and we have to process them at the very least through 4 methods. You should shell out a while on this, so the resulting food could be perfect.
Composition – Summer zucchini and corn pie (low carb):
- Prepare 2 cup zucchini sliced (about 3).
- Need 5 of fresh basil leaves.
- You need 1 cup for red onion diced.
- Provide 8 oz sliced mushrooms.
- Require 1 cup of fresh corn off the cob (2 ears).
- Prepare 8 oz – shredded Monterey jack cheese.
- Provide 3 – eggs whipped.
- Give dash salt and peper.
- Provide 3 tbsp – olive oil.
I wasn't sure what to call this recipe. I'm calling it a "pie" but it doesn't. 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.
Summer zucchini and corn pie (low carb) process:
- 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.
I am a mean food grinch. I'm all over it when it involves mushrooms, sweet corn, and zucchini baked into a cheesy crustless pie. gobblegobblegobblegobblegobble. 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. Mexican chicken and zucchini cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. How to Make Tex Mex Chicken and Zucchini.
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