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Zucchini Cornbread Pie

"Sweet and delicious use for zucchini! Halfway between a bread and a 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 :

Prep : 15M Cook : 9M Ready in : 1H20M
  • 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.

Notes :

  • Mexican cheese blend can be substituted for the Cheddar cheese.
  • I slice the zucchini and carrot on a mandolin.

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