Zucchini Corn Bread Pie

serves 8

Preparation Time: 5 min

Cooking Time: 30 min

What You'll Need:
2 medium zucchini, quartered and thinly sliced
1 small onion, chopped
1/2 cup evaporated skim milk
2 eggs
1/4 teaspoon salt
1 (8.5-ounce) package cornbread & muffin mix
1/2 cup reduced-fat finely shredded sharp Cheddar cheese, divided

What To Do:
1. Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray. Coat a skillet with cooking spray.

2. Heat skillet to medium heat. Saute zucchini and onion 3 to 4 minutes, or until zucchini is crisp-tender; set aside.

3. In a large bowl, beat together evaporated milk, eggs, and salt. Stir in muffin mix just until combined. Add zucchini mixture and 1/4 cup cheese; mix well, then pour into prepared pie plate and sprinkle with remaining cheese.

4. Bake 25 to 30 minutes, or until golden and a toothpick inserted in center comes out clean. Cut into wedges and serve.

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