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Before you jump to Summer zucchini and corn pie (low carb) recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater
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You do not have to go into your kitchen and workout every small thing you deem’unhealthy' simply work to never buy more of these items once they have been employed. Make wiser decisions when buying carbs for food preparation and you will discover that you have created an extremely important step in the process of incorporating healthy cooking and eating habits in your home.
It is those little actions that you take towards your aim of cooking healthy foods for the family that will matter a lot more than any leap. Before you know it you will discover that you have greater energy and a better sense of overall health than you would have envisioned before altering up your eating habits. If this isn’t enough to promote you nevertheless, you may always take a look at the excuse to go shopping for new clothes after you drop a size or two.
We hope you got benefit from reading it, now let’s go back to summer zucchini and corn pie (low carb) recipe. To cook summer zucchini and corn pie (low carb) you only need 9 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Summer zucchini and corn pie (low carb):
- Take 2 cup zucchini sliced (about 3)
- Prepare 5 fresh basil leaves
- Use 1 cup red onion diced
- Prepare 8 oz sliced mushrooms
- Prepare 1 cup fresh corn off the cob (2 ears)
- Take 8 oz shredded Monterey jack cheese
- Prepare 3 eggs whipped
- Provide dash salt and peper
- Take 3 tbsp olive oil
Instructions to make Summer zucchini and corn pie (low carb):
- 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
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!
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