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

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Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
10 mins
total:
1 hr 20 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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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2015
My SO loves this and requests it often. Read More
(1)
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/12/2015
My SO loves this and requests it often. Read More
(1)
Rating: 5 stars
10/07/2016
Made it just like the recipe. I will make it again. Might add cooked bacon or sausage for a complete breakfast casserole. Yummy!!! Read More
Rating: 5 stars
11/30/2018
Made a full batch because of the pie crust for just my husband and I. Cut into 6 servings which my husband ate a full one and I ate about 2/3rds both of us had a mixed green salad with. Definitely going into rotation but will skip the pie crust (as one previous reviewer did) and cut in half. Did not make any changes other than shredding the zucchini and carrot instead of slicing. Yeah a big veggie meal for me (I have a hard time getting my vegetable servings in). Read More
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Rating: 5 stars
07/23/2017
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! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
09/16/2019
Made it without the pie crust. Very tasty dish. Read More
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