Zucchini Corn Bread Pie
- SERVES
- 12
- SERVING SIZE
- 1 (12th of round)
- COOK TIME
- 28 Min
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!
What You'll Need
- 2 medium zucchini, quartered and thinly sliced
- 1 small onion, chopped
- 1/2 cup evaporated skim milk
- 2 eggs
- 1 (8-1/2-ounce) package corn muffin mix
- 1/2 cup finely shredded reduced-fat sharp Cheddar cheese, divided
What to Do
-
Preheat the oven to 375 degrees F. Coat a 9-inch pie plate with nonstick cooking spray. Coat a skillet with nonstick cooking spray.
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Heat the skillet to medium heat. Sauté the zucchini and onion for 3 to 4 minutes, or until the zucchini is crisp-tender; set aside.
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In a large bowl, beat together the evaporated milk and eggs. Stir in the corn muffin mix just until combined. Add the zucchini mixture and 1/4 cup cheese; mix well, then pour into the pie plate and sprinkle with the remaining 1/4 cup cheese.
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Bake for 25 to 30 minutes, or until golden and a wooden toothpick inserted in the center comes out clean. Cut into wedges and serve.