Zucchini Cornbread Pie Recipe

Name: Zucchini Cornbread Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
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.
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.
4
Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pastry for a 9-inch pie crust, 2 tablespoons olive oil, 1 onion, diced, 1 clove garlic, minced, and more.

Yes, Zucchini Cornbread Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Cornbread Pie

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