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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