Zucchini Corn Bread Pie


Zucchini Corn Bread Pie

Zucchini Corn Bread Pie
1 (12th of round)
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

  1. Preheat the oven to 375 degrees F. Coat a 9-inch pie plate with nonstick cooking spray. Coat a skillet with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.



Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 127
  • Calories from Fat 39
  • Total Fat 4.4g 7 %
  • Saturated Fat 1.5g 8 %
  • Trans Fat 0.0g 0 %
  • Protein 5.1g 10 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 35mg 12 %
  • Sodium 223mg 9 %
  • Total Carbohydrates 17g 6 %
  • Dietary Fiber 1.7g 7 %
  • Sugars 6.4g 0 %

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