Recipe Detail

Zucchini Corn Bread Pie

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Number of Servings:


  1. 2 - medium zucchini quartered and thinly sliced
  2. 1 - small onion chopped
  3. 1/2 cups - evaporated skim milk
  4. 2 - eggs
  5. 1 packages - corn muffin mix 8.5 oz.
  6. 1/2 cups - reduced-fat sharp cheddar cheese finely shredded, divided


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.


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