Login
Create Account
Zucchini Corn Bread Pie
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Packaged corn muffin mix makes this recipe fast to pull together, and the zucchini gives a tasty serving of veggies, too.
-
Main Ingredient
corn muffin mix
-
Category: Quick Breads
-
Cuisine: Southern
-
Prep Time: 5 min(s)
-
Cook Time: 30 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: cookingmama
-
Posted On: May 28, 2014
Number of Servings:
Ingredients:
- 2 - medium zucchini quartered and thinly sliced
- 1 - small onion chopped
- 1/2 cups - evaporated skim milk
- 2 - eggs
- 1 packages - corn muffin mix 8.5 oz.
- 1/2 cups - reduced-fat sharp cheddar cheese finely shredded, divided
Directions:
Preheat the oven to 375 degrees F. Coat a 9-inch pie plate with nonstick cooking spray. Coat a skillet with nonstick cooking spray.
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.
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.
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.
Comments