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My review
Zucchini Cornbread Pie
DianaMartowlis
"Sweet and delicious use for zucchini! Halfway between a bread and a pie!"
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Ingredients
1 h 20 m servings 330 calsOriginal recipe yields 9 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
- 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.
Footnotes
- Cook's Note:
- Mexican cheese blend can be substituted for the Cheddar cheese.
- I slice the zucchini and carrot on a mandolin.
Nutrition Facts
Per Serving: 330 calories; 18.6 g fat; 31.1 g carbohydrates; 9.8 g protein; 113 mg cholesterol; 523 mg sodium. Full nutrition
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Reviews
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7/23/2017
I loved this! Only change I made was I did not use a pie crust. I just made the filling and baked it in a shallow baking dish. Delish!
10/7/2016
Made it just like the recipe. I will make it again. Might add cooked bacon or sausage for a complete breakfast casserole. Yummy!!!
11/24/2014
So sweet and delicious! Kids would love this, and not even know they're eating their veggies! Very hearty recipe. You could have this as a meal!