Zucchini Cornbread Pie: A Delicious Twist on a Classic Dish

This zucchini cornbread pie is a perfect blend of savory and sweet flavors. The zucchini adds a fresh and healthy element, while the cornbread crust provides a delightful twist on a traditional pie. With simple ingredients and easy-to-follow directions, this recipe is perfect for both novice and experienced bakers. It's a great option for a wholesome meal or a potluck gathering. Serve it warm with a dollop of sour cream or salsa for a mouthwatering treat. Get ready to impress your family and friends with this delicious and unique zucchini cornbread pie!

Ingredients

• For the Crust:
• - 1 cup yellow cornmeal
• - 1 cup all-purpose flour
• - 1/4 cup granulated sugar
• - 1 tablespoon baking powder
• - 1/2 teaspoon salt
• - 1 cup milk
• - 1/4 cup unsalted butter, melted
• - 1 large egg
• For the Filling:
• - 3 medium zucchinis, thinly sliced
• - 1 small onion, diced
• - 2 cloves garlic, minced
• - 1 tablespoon olive oil
• - 1/2 teaspoon dried thyme
• - 1/2 teaspoon dried oregano
• - 1 cup shredded cheddar cheese
• - 3 large eggs
• - 1 cup milk
• - Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish.
2. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt for the crust.
3. In a separate bowl, mix together the milk, melted butter, and egg for the crust.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Place the cornbread crust mixture into the prepared pie dish and press it evenly onto the bottom and sides to form the crust. Set aside.
6. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until the onion becomes translucent and fragrant.
7. Add the thinly sliced zucchinis to the skillet and sauté until they become tender and slightly golden. Season with dried thyme, dried oregano, salt, and pepper.
8. Remove the skillet from heat and let the zucchini mixture cool slightly.
9. In a separate bowl, whisk together the eggs and milk for the filling.
10. Sprinkle half of the shredded cheddar cheese onto the cornbread crust. Then, evenly distribute the zucchini mixture on top of the cheese.
11. Pour the egg and milk mixture over the zucchini layer.
12. Sprinkle the remaining shredded cheddar cheese over the filling.
13. Bake the zucchini cornbread pie in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is set.
14. Remove the pie from the oven and let it cool for a few minutes before serving.
15. Slice and serve the zucchini cornbread pie warm. Garnish with a dollop of sour cream or salsa, if desired.
16. Enjoy this delicious and unique zucchini cornbread pie!

Interesting Facts