For an extra layer of flavor, consider adding a sprinkle of red pepper flakes along with the cayenne pepper. If you don't have a pre-made pie crust, feel free to use your favorite homemade recipe. Just be sure to blind-bake it for a few minutes before adding the filling to prevent a soggy crust. This pie is delicious served warm or at room temperature. It also makes a great make-ahead dish for potlucks or gatherings. Variations: Add different vegetables, such as bell peppers or spinach.
Zucchini Cornbread Pie
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 20 mins
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SERVING9 People
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VIEWS24
Embrace the bounty of zucchini with this delightful creation! A harmonious blend of savory and sweet, this pie straddles the line between comforting cornbread and a delectable savory tart.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol113 mg
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Fiber3 g
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Protein10 g
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Saturated Fat6 g
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Sodium523 mg
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Sugar2 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Gently press the pie crust into a 9-inch pie pan, crimping the edges for a decorative touch. (5 minutes)
02
StepHeat the olive oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent. (8-10 minutes) Add the minced garlic, oregano, cayenne pepper, salt, and pepper. Cook, stirring constantly, until fragrant. (1-2 minutes) Remove from heat and let cool slightly.
03
StepIn a large bowl, combine the cooled onion mixture, sliced zucchini, beaten eggs, sliced carrot, half of the shredded Cheddar cheese, and grated Parmesan cheese. Stir well to combine. (5 minutes) Add the cornbread mix and milk to the zucchini mixture and stir until just combined. Be careful not to overmix. Pour the mixture into the prepared pie crust. Gently even out the top, then pinch the edges of the pie crust down into the pan until about 1/4-inch from the top. (5 minutes)
04
StepSprinkle the remaining Cheddar cheese evenly over the filling. (1 minute) Bake in the preheated oven until the filling is set in the center and the top is golden brown. (40-45 minutes) Let cool slightly before slicing and serving.
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Kelton Fadel
Jun 21, 2025This is so easy to make and tastes amazing!
Franco Bergnaum
Jun 18, 2025I used gluten-free cornbread mix, and it worked perfectly. A great option for those with dietary restrictions.
Stefanie Hagenes
May 31, 2025I baked it in a cast iron skillet and the crust was perfectly crispy.
Alessandra Jacobson
May 25, 2025This recipe is a game-changer! My kids, who usually turn their noses up at zucchini, devoured it!
Reilly Harris
Apr 30, 2025I didn't have oregano so I used Italian seasoning instead, still tasted great.
Brad Gibson
Apr 24, 2025The pie crust I bought was too thick, so I recommend flattening it a bit before putting it into the pan.
Rebeca Krajcik
Apr 1, 2025The cayenne pepper gives it just the right amount of kick. I'll be making this again soon!
Ethelyn Wehner
Mar 26, 2025I will definitely try this recipe. I have lots of zucchini.
Haleigh Flatley
Mar 11, 2025I added some chopped ham to the mixture, and it turned out wonderfully! Definitely a crowd-pleaser.