Zucchini Cornbread Pie
Ingredients
- 1 pastry for a 9-inch pie crust ⓘ
- 2 tablespoons olive oil ⓘ
- 1 onion, diced ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 teaspoon oregano ⓘ
- 1/4 teaspoon cayenne pepper ⓘ
- salt and ground black pepper to taste ⓘ
- 2 cups zucchini, thinly sliced ⓘ
- 5 large eggs, beaten ⓘ
- 1 small carrot, thinly sliced ⓘ
- 1/2 cup shredded Cheddar cheese, divided ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 1 (8.5 ounce) package cornbread mix ⓘ
- 1/4 cup milk ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1161
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).