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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 Your Overall Health Can Be Effected By The Foods You Decide To Eat.

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Additionally when it comes to having a dessert soon after your meals you should consider having various citrus fruits. All of the nutrition in citrus fruit, including vitamin C, are in addition essential for preserving your health. One desert that I have always loved is orange pieces blended together with shredded coconut and mixed together with a light honey dressing.

Following a number of the suggestions above you will notice that you will end up living a healthier life. Also if you cut out all the unhealthy food that you really should not be eating anyway, you might find that you could end up living a longer life.

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

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

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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