ZUCCHINI CORNBREAD PIE
Sweet and delicious use for zucchini! Halfway between a bread and a pie!
Provided by DianaMartowlis
Categories Main Dish Recipes Savory Pie Recipes
Time 1h20m
Yield 9
Number Of Ingredients 14
Steps:
- 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 Facts : Calories 329.6 calories, Carbohydrate 31.1 g, Cholesterol 113 mg, Fat 18.6 g, Fiber 3.2 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 523 mg, Sugar 1.8 g
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Charnay Jonas
[email protected]This pie is a must-try for any zucchini lover. It's a delicious and easy-to-make dish that's perfect for any occasion.
Lizzie SHACK
[email protected]I'm not a big fan of zucchini, but I love this pie. The cornbread crust and the zucchini filling are the perfect combination.
Sanjayshrestha Sanjay
[email protected]This pie is a great way to get your kids to eat their vegetables. My kids love zucchini bread, so they love this pie too.
socks info point
[email protected]This pie is so easy to make. I love that I can just throw everything in a bowl and mix it up.
Abu Ansar
[email protected]I've made this pie several times now and it's always a hit with my family and friends. It's a great dish to serve for brunch or dinner.
Suny Das
[email protected]This pie is a great way to use up leftover zucchini. I always have a ton of zucchini in the summer, so this is a great way to use it up.
Aroloye Hadeyinka
[email protected]The cornbread crust is a nice touch. It adds a bit of sweetness and crunch to the pie.
Saadia Abdi
[email protected]I love that this recipe uses fresh zucchini. It really gives the pie a bright, summery flavor.
Rs Korban
[email protected]This zucchini cornbread pie is the perfect summer dish! It's light, flavorful, and easy to make.
Adorable Xabiso Tshabalala
[email protected]Overall, I thought this pie was just okay. It wasn't bad, but it wasn't anything special either.
Imam Mohsin
[email protected]This pie was a little too sweet for my taste. I think I would use less sugar in the crust next time.
Saeed Khan
[email protected]The zucchini filling was a little bland. I think I would add some herbs or spices next time.
Roseanna Villanueva
[email protected]This pie was a little too dry for my taste. I think I would add more butter or oil to the crust next time.
Lesego Bophelo
[email protected]I love the combination of zucchini and cornbread in this pie. It's a unique and flavorful dish that's perfect for any occasion.
Pretty Black
[email protected]This pie is so delicious and versatile. I've served it for breakfast, lunch, and dinner, and it's always a hit.
Kelsey Bird
[email protected]I've made this pie several times now and it's always a crowd-pleaser. It's a great way to use up summer zucchini.
Mx kawsar
[email protected]This recipe was easy to follow and the pie turned out great! I used fresh zucchini from my garden and it really made a difference in the flavor.
Tylor Gertse
[email protected]I'm not usually a fan of zucchini bread, but this pie was surprisingly delicious. The cornbread crust was perfectly crispy and the zucchini filling was moist and flavorful.
Silas anochie
[email protected]This zucchini cornbread pie was a hit at my last potluck! Everyone loved the unique combination of flavors and textures.