Summer zucchini and corn pie (low carb)

Name: Summer zucchini and corn pie (low carb)
Total time: 3000 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 cup zucchini sliced (about 3); 5 fresh basil leaves; 1 cup red onion diced; 8 oz sliced mushrooms; 1 cup fresh corn off the cob (2 ears); 8 oz shredded Monterey jack cheese; 3 eggs whipped; dash salt and peper; 3 tbsp olive oil

anyarene @cook_3078940

Bellbrook, Ohio

I already dug in before I took this picture. so good

anyarene @cook_3078940

Bellbrook, Ohio

I already dug in before I took this picture. so good

Saved

Ingredients

50 mins

8 servings

2 cupzucchini sliced (about 3)
5fresh basil leaves
1 cupred onion diced
8 ozsliced mushrooms
1 cupfresh corn off the cob (2 ears)
8 oz shredded Monterey jack cheese
3eggs whipped
dashsalt and peper
3 tbspolive oil

Saved

Steps

50 mins

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