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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 Make Healthy Eating A Part of Your Life.

Healthy eating is now a lot more popular than in the past and rightfully so. Poor diet is a leading factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. Although we’re constantly being encouraged to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that lots of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, simply making some minor changes can positively affect day-to-day eating habits.

These changes are easy to accomplish with all types of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil is a monounsaturated fat which can help to reduce bad cholesterol. It also is a good source of vitamin E which is beneficial for your skin, among other things. It might be that you already believe that you consume fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you purchase these. Organic foods are a superb alternative and will reduce any possible exposure to harmful chemicals. Finding a local supplier of fresh vegetables and fruits will give you the option of eating foods that still contain almost all of the nutrients which are oftentimes lost when produce has been kept in storage before selling it.

Evidently, it’s not at all hard 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 cook summer zucchini and corn pie (low carb) using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Summer zucchini and corn pie (low carb):

1. Use 2 cup zucchini sliced (about 3)
2. You need 5 fresh basil leaves
3. Take 1 cup red onion diced
4. Prepare 8 oz sliced mushrooms
5. You need 1 cup fresh corn off the cob (2 ears)
6. You need 8 oz shredded Monterey jack cheese
7. Use 3 eggs whipped
8. Take dash salt and peper
9. Get 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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