- 8
- Average
- 5 mins
- 30 mins
- Average budget
4/5
(1 Votes)
Ingredients
- 2 medium zucchini quartered and thinly sliced
- 1 small onion chopped
- 1/2 cup evaporated skim milk
- 2 eggs
- 1/4 tsp. salt
- 1 (8.5-ounce) package cornbread and muffin mix
- 1/2 cup reduced fat finely shredded sharp cheddar cheese, divided
Preparation
Step 1
Preheat oven to 375 degrees. Coat a 9-inch deep dish pie plate with cooking spray. Coat a skillet with cooking spray.
Step 2
Heat skillet to medium heat. Saute zucchini and onion 3 to 4 minutes. or until zucchini is crisp-tender. set aside.
Step 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.
Step 4
Bake 25-30 minutes or until golden and a toothpick inserted in center comes out clean. Cut into wedges and serve.