Zucchini Cornbread Pie

Ingredients

• Servings: 9
• 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

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• 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.