Zucchini Corn Bread Pie
By: Cindy Shope
Updated: November 2, 2012
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:
Read more at http://www.mrfood.com/Bread/Zucchini-Corn-Bread-Pie#ykDWoTYbcV1HP5oJ.99
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:
- Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray. Coat a skillet with cooking spray.
- Heat skillet to medium heat. Saute zucchini and onion 3 to 4 minutes, or until zucchini is crisp-tender; set aside.
- 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.
- Bake 25 to 30 minutes, or until golden and a toothpick inserted in center comes out clean. Cut into wedges and serve.
Read more at http://www.mrfood.com/Bread/Zucchini-Corn-Bread-Pie#ykDWoTYbcV1HP5oJ.99
