Zucchini Cornbread Pie

Name: Zucchini Cornbread Pie
Prep time: 15 min
Cook time: 55 min
Total time: 80 min
Ingredients: 1 pastry for a 9-inch pie crust; 2 tablespoons olive oil; 1 onion, diced; 1 clove garlic, minced; 0.5 teaspoon oregano; 0.25 teaspoon cayenne pepper; salt and ground black pepper to taste; 2 cups zucchini, thinly sliced; 5 large eggs, beaten; 1 small carrot, thinly sliced; 0.5 cup shredded Cheddar cheese, divided; 0.25 cup grated Parmesan cheese; 1 (8.5 ounce) package cornbread mix; 0.25 cup milk

4.7

(7)

6 Reviews

2 Photos

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

Recipe by DianaMartowlis

Published on June 8, 2018

2

Prep Time:

15 mins

Cook Time:

55 mins

Additional Time:

10 mins

Total Time:

1 hr 20 mins

Servings:

9

Yield:

9 servings

Jump to Nutrition Facts

Ingredients

1 pastry for a 9-inch pie crust
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
½ teaspoon oregano
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
2 cups zucchini, thinly sliced
5 large eggs, beaten
1 small carrot, thinly sliced
½ cup shredded Cheddar cheese, divided
¼ cup grated Parmesan cheese
1 (8.5 ounce) package cornbread mix
¼ cup milk

Directions

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.

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
19g	Fat
31g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 9
Calories 330
% Daily Value *
Total Fat 19g	24%
Saturated Fat 6g	28%
Cholesterol 113mg	38%
Sodium 523mg	23%
Total Carbohydrate 31g	11%
Dietary Fiber 3g	11%
Total Sugars 2g
Protein 10g
Vitamin C 6mg	29%
Calcium 120mg	9%
Iron 2mg	11%
Potassium 205mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.