Zucchini Corn Bread Pie

By Mr. Food

Zucchini Corn Bread Pie

Ingredients

Get a serving of tasty veggies in this comforting Zucchini Corn Bread Pie. Our Test Kitchen team outdid themselves creating this super go-along to enjoy with main dish favorites like stew, chili and more!

Serves: 8

Preparation Time: 5 min

Cooking Time: 30 min

 
What You'll Need:
  • 2 medium zucchini, quartered and thinly sliced
  • 1 small onion, chopped
  • 1/2 cup evaporated skim milk
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 (8.5-ounce) package cornbread & muffin mix
  • 1/2 cup reduced-fat finely shredded sharp Cheddar cheese, divided

Directions

 
  1. Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray. Coat a skillet with cooking spray.
  2. Heat skillet to medium heat. Saute zucchini and onion 3 to 4 minutes, or until zucchini is crisp-tender; set aside.
  3. In a large bowl, beat together evaporated milk, eggs, and salt. Stir in muffin mix just until combined. Add zucchini mixture and 1/4 cup cheese; mix well, then pour into prepared pie plate and sprinkle with remaining cheese.
  4. Bake 25 to 30 minutes, or until golden and a toothpick inserted in center comes out clean. Cut into wedges and serve.

 

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