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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Sebastian Alvarez
[email protected]This pie was a bit bland for my taste. I think I would add more spices next time.
Ana Masere
[email protected]I'm not a big fan of zucchini, but I thought I'd give this recipe a try. I was pleasantly surprised! The zucchini was not overpowering and the pie was actually really good. I'll definitely be making it again.
Jordan Hope
[email protected]This recipe was easy to follow and the pie turned out delicious! I loved the combination of zucchini and cornbread. It was a great way to use up some extra zucchini from my garden.
Ms Alpona
[email protected]I followed the recipe exactly and the pie turned out great! It was moist and flavorful. I will definitely be making this again.
David Ebuka
[email protected]This pie was a bit too dry for my taste. I think I would add more milk or yogurt to the filling next time.
Ab Haqani
[email protected]I was pleasantly surprised by how much I enjoyed this pie. I'm not usually a fan of zucchini, but it was really good in this recipe. The cornbread crust was also a nice touch.
Samiullah
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The zucchini and cornbread are a great combination and the cheese and bacon add a lot of flavor. It's a great way to use up extra zucchini from the garden.
Victor Cos
[email protected]This pie was amazing! The crust was flaky and the filling was creamy and cheesy. I loved the combination of zucchini and cornbread. It was the perfect dish to serve for a summer party.
kim doha
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. The zucchini and cornbread are a perfect combination. I also like to add a little bit of diced red pepper to the filling for some extra flavor.
Kabeera Anet
[email protected]This recipe was easy to follow and the pie turned out great! I used a 9-inch pie plate and it was the perfect size. The crust was flaky and the filling was moist and flavorful. I will definitely be making this again.
Maggie Lufunda
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it. The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
nelisiwe dube
[email protected]This zucchini cornbread pie was a hit with my family! The zucchini added a moistness and sweetness that balanced out the cornbread perfectly. I also loved the addition of the cheese and bacon. It was a great way to use up some extra zucchini from my