A sweet and delectable way to use zucchini! halfway between a pie and a loaf of bread!
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- 1 pastry for a 9-inch pie crust
- 2 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, minced
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper
- salt and ground black pepper to taste
- 2 cups zucchini, thinly sliced
- 5 large eggs, beaten
- 1 small carrot, thinly sliced
- ½ cup shredded Cheddar cheese, divided
- ¼ cup grated Parmesan cheese
- 1 (8.5 ounce) package cornbread mix
- ¼ cup milk
Instructions
- 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.
- Mexican cheese blend can be substituted for the Cheddar cheese.
- I slice the zucchini and carrot on a mandolin.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 523 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Made it without the pie crust . Very tasty dish.
Made a full batch because of the pie crust for just my husband and I. Cut into 6 servings which my husband ate a full one and I ate about 2/3rds, both of us had a mixed green salad with. Definitely going into rotation but will skip the pie crust (as one previous reviewer did) and cut in half. Did not make any changes other than shredding the zucchini and carrot instead of slicing. Yeah a big veggie meal for me (I have a hard time getting my vegetable servings in).
I loved this! Only change I made was I did not use a pie crust. I just made the filling and baked it in a shallow baking dish. Delish!
Made it just like the recipe. I will make it again. Might add cooked bacon or sausage for a complete breakfast casserole. Yummy!!!
My SO loves this and requests it often.
So sweet and delicious! Kids would love this, and not even know they’re eating their veggies! Very hearty recipe. You could have this as a meal!