Name: Zucchini Cornbread Pie
Prep time: 15 min
Cook time: 15 min
Yield: 9
Ingredients: Pastry for a 9-inch pie crust - 1; Olive oil - 2 tablespoons; Onion, diced - 1; Garlic, minced - 1 clove; Oregano - ½ teaspoon; Cayenne pepper - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Zucchini, thinly sliced - 2 cups; Large eggs, beaten - 5; Carrot, thinly sliced - 1 small; Shredded Cheddar cheese, divided - ½ cup; Grated Parmesan cheese - ¼ cup; Cornbread mix - 1 (8.5 ounce) package; Milk - ¼ cup

Ingredients for - Zucchini Cornbread Pie

1. Pastry for a 9-inch pie crust 1

2. Olive oil 2 tablespoons

3. Onion, diced 1

4. Garlic, minced 1 clove

5. Oregano ½ teaspoon

6. Cayenne pepper ¼ teaspoon

7. Salt and ground black pepper to taste ¼ teaspoon

8. Zucchini, thinly sliced 2 cups

9. Large eggs, beaten 5

10. Carrot, thinly sliced 1 small

11. Shredded Cheddar cheese, divided ½ cup

12. Grated Parmesan cheese ¼ cup

13. Cornbread mix 1 (8.5 ounce) package

14. Milk ¼ cup

How to cook deliciously - Zucchini Cornbread Pie

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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