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Summer zucchini and corn pie (low carb)
Summer zucchini and corn pie (low carb)

Before you jump to Summer zucchini and corn pie (low carb) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Making the decision to eat healthily has marvelous benefits and is becoming a more popular way of life. There are a number of diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. There are more and more efforts to try to get people to follow a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all likelihood, a lot of people assume that it takes a lot of work to eat healthily and that they will have to drastically alter their lifestyle. It is possible, though, to make some small changes that can start to make a positive impact to our everyday eating habits.

You can get results without removing foods from your diet or make substantial changes immediately. Even more crucial than totally changing your diet is just simply substituting healthy eating choices whenever you can. As you get used to the taste of these foods, you will realize that you’re eating more healthily than you used to. As with many other habits, change happens over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to revert to your old diet.

Obviously, it’s not difficult to start incorporating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to summer zucchini and corn pie (low carb) recipe. You can have summer zucchini and corn pie (low carb) using 9 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Summer zucchini and corn pie (low carb):
  1. Take zucchini sliced (about 3)
  2. Prepare fresh basil leaves
  3. Provide red onion diced
  4. Use sliced mushrooms
  5. Get fresh corn off the cob (2 ears)
  6. Get shredded Monterey jack cheese
  7. Get eggs whipped
  8. You need salt and peper
  9. Provide olive oil
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

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