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Zucchini Cornbread Pie
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Savory zucchini pie with eggs, cornbread mix, and Cheddar cheese - a delicious blend of flavors for any mealtime!
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
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), then gently press the pie crust into a 9-inch square pan.
  • In a skillet, warm olive oil over medium heat. Sauté onion until translucent, about 5-10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper; cook until fragrant, around 2 minutes. Remove skillet from heat and allow the onion mixture to cool slightly.
  • Combine the onion mixture, zucchini, eggs, carrot, half of the Cheddar cheese, and Parmesan cheese in a bowl. Stir in the cornbread mix and milk, then pour into the pie crust. Press the pie crust edges down until they are 1/4-inch from the top of the pan. Finally, sprinkle the remaining Cheddar cheese over the filling.
  • Bake in the oven until the pie is perfectly set in the center and the top turns a beautiful golden brown, approximately 45 minutes.

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