Zucchini Cornbread Pie

This zucchini pie, made with eggs, cornbread mix, and Cheddar cheese, is a cross between cornbread and a pie and perfect for brunch or dinner.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 330 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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