Rating: 4.5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Sweet and delicious use for zucchini! Halfway between a bread and a pie!

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Recipe Summary

cook:
55 mins
additional:
10 mins
total:
1 hr 20 mins
prep:
15 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.

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  • Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.

  • Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.

  • Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

Cook's Note:

Mexican cheese blend can be substituted for the Cheddar cheese.

I slice the zucchini and carrot on a mandolin.

Nutrition Facts

330 calories; protein 9.8g; carbohydrates 31.1g; fat 18.6g; cholesterol 113mg; sodium 523mg. Full Nutrition
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