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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    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
    Cook Time: 30 min



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    Posted On:

    May 28, 2014

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