Zucchini Cornbread Pie
Description
This zucchini pie, made with eggs, cornbread mix, and Cheddar cheese, is a cross between cornbread and a pie and perfect for brunch or dinner.
Ingredients
•
1 pastry for a 9-inch pie crust
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2 tablespoons olive oil
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1 onion, diced
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1 clove garlic, minced
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1/2 teaspoon oregano
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1/4 teaspoon cayenne pepper
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salt and ground black pepper to taste
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2 cups zucchini, thinly sliced
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5 large eggs, beaten
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1 small carrot, thinly sliced
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1/2 cup shredded Cheddar cheese, divided
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1/4 cup grated Parmesan cheese
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1 (8 1/2 ounce) package cornbread mix
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1/4 cup milk
Directions
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.