Zucchini Gornbread Pie

chef.cristian's picture

Sep. 16, 2011


Zucchini 3 , quartered and thinly sliced
Chopped onion 1/2 Cup (8 tbs)
Evaporated skim milk 1/2 Cup (8 tbs)
Egg whites 3
Corn muffin mix 8 1/2 Ounce (1 Package)
Finely shredded reduced fat sharp cheddar cheese 3 Ounce (3/4 Cup)


Preheat the oven to 375°.

Lightly spray an unheated large skillet with no-stick vegetable spray.

Add the zucchini and onions.

Cook and stir over medium-high heat until the zucchini is crisp-tender.

Remove from the heat and set aside.

Lightly spray a 9" pie plate with no-stick spray.

In large bowl, beat together the milk and egg whites.

Stir in the muffin mix just until combined.

Then fold in the zucchini mixture and 1/2 cup of the cheese.

Transfer the mixture to the prepared pie plate.

Sprinkle with the remaining cheese.

Bake about 30 minutes until golden brown and a toothpick inserted in the center comes out clean.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 379Calories from Fat 115

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 742 mg30.92%

Total Carbohydrates 52 g17.3%

Dietary Fiber 2 g8%

Sugars 18 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet