Zucchini corn bread pie

By barbara47

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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

Details

Servings 8
Level of difficulty Average
Preparation time 5mins
Cooking time 30mins
Cost Average budget

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.