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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.