CRUSTLESS SUMMER ZUCCHINI PIE
Steps:
- Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
- Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.
- Sift flour and baking powder in a medium bowl.
- Add remaining ingredients to the bowl and blend well.
- Combine with zucchini mixture and pour it into the pie dish.
- Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.
- Let it stand at least 5 minutes before serving.
Nutrition Facts : ServingSize 1 /6th, Calories 125.3 kcal, Carbohydrate 13.1 g, Protein 8.1 g, Fat 4.8 g, Sodium 420.1 mg, Fiber 2 g, Sugar 2.5 g, Cholesterol 52 mg
CRUST-LESS SUMMER ZUCCHINI PIE RECIPE - (4.4/5)
Provided by Jomamma
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto. Combine zucchini, shallots, chives, and mozzarella cheese in a bowl. Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Combine with zucchini mixture and pour it into the pie dish. Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.
CRUSTLESS ZUCCHINI PIE
Peggy Gandy of South Amboy, New Jersey makes the most of her zucchini harvest by baking this crowd-pleasing entree. The golden-brown pies slice so beautifully you can serve them to company! At 31 cents a serving, they're great for entertaining on a budget.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 pies.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown.
Nutrition Facts : Calories 204 calories, Fat 16g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 267mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
CRUSTLESS ZUCCHINI PIE
Got this from my sister-in-law. It's good either warm or cold. Can be cut in smaller pieces and served as an appetizer, or just serve with a salad for a complete meal.
Provided by Skooch
Categories Lunch/Snacks
Time 50m
Yield 2 Pies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a bowl, combine the first 5 ingredients.
- Stir in the zucchini, biscuit mix and cheese.
- Pour into two greased 9-inch pie plates.
- Bake for 35 minutes or until golden brown.
Nutrition Facts : Calories 213.8, Fat 16.7, SaturatedFat 4.8, Cholesterol 84.2, Sodium 276.8, Carbohydrate 9.1, Fiber 0.7, Sugar 2.5, Protein 7.3
ITALIAN ZUCCHINI PIE
This pie is Wonderful... I made for my adult children & they fell in love with it. Surprisingly the men LOVED it. I also made it for my friends mothers day celebration (about 20 people, made two pies) and her they all really loved it too. When there was only 1/2 pie left she took it and hid it from everyone so she could take it home LOL
Provided by Pricilla
Categories Savory Pies
Time 55m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the zucchini and onion in the butter until zucchini is softened and onions are translucent. Stir in the chopped parsley, salt, pepper, garlic powder, basil and oregano.
- In large mixing bowl, combine the eggs, cheese and mustard, then add the zucchini/onion mixture.
- Spread the pie crust across the bottom and up the sides of baking dish that has been lightly greased. Carefully lift it into the dish and press across the bottom and up the sides.
- Pour zucchini mixture into the crust and bake in a preheated 375 degree oven for 18 to 20 minutes. Cover with foil for last 10 minutes of baking. Let stand 10 minutes before serving.
COCONUT FLOUR PIE CRUST
This coconut flour pie crust comes out tender and crispy around the edges. The coconut sugar is optional but is delicious with a sweet filling like coconut cream pie (leave it out for a savory pie. Great for people on a gluten-free diet.
Provided by Pam Lolley
Categories Pie Crusts
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Process flour, coconut flakes, coconut sugar, and salt in the bowl of a food processor until completely combined and coconut flakes have been finely chopped, about 30 seconds.
- Add cubed butter and eggs to flour mixture; pulse until completely combined and mixture begins to form a ball, 1 to 2 minutes. Remove dough and shape into a disk on a piece of plastic wrap. Wrap completely and chill for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, remove dough from refrigerator and place on a piece of parchment paper; place another piece of parchment paper on top of dough. Roll dough into an 11-inch circle; chill rolled dough for 10 minutes.
- Remove top layer of parchment paper; invert dough into a 9-inch pie plate. Remove parchment and gently shape dough to fit pie plate and flute or trim edges to top of rim. Prick bottom and sides of pie crust with a fork.
- Bake in the preheated oven until edges are browned and crust is slightly golden, 15 to 20 minutes. Remove to a wire rack and cool completely.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 9.4 g, Cholesterol 69.4 mg, Fat 13 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 8.4 g, Sodium 79.8 mg
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