Zucchini Corn Bread Pie

By CarolineNGa

Ingredients

• 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

Preparation

Step 1

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.

Note:
I entered this in the Recipe Builder at Weight Watchers website and calculated 5 Points Plus based on 8 servings.