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Summer zucchini and corn pie (low carb)
Introduce
Chef :
anyareneSummer zucchini and corn pie (low carb)
I already dug in before I took this picture. so good
Ingredient
Food ration :
8 servingsCooking time :
50 mins
1 cup
red onion diced
8 oz
sliced mushrooms
dash
salt and peper
3 tbsp
olive oil
Cooking instructions
* Step 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.
* Step 2
Remove from heat and add to a big bowl for mixing. Add salt and pepper and stir mixing well.
* Step 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.
* Step 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
Note: if there is a photo you can click to enlarge it
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