Crustless Zucchini Pie Food

CRUSTLESS ZUCCHINI PIE

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.

CRUSTLESS ZUCCHINI PIE

Steps:

• To begin making Crustless Zucchini Pie, Shred zucchini, put it in a cheesecloth or muslin cloth and give it a good squeeze to remove extra liquid. Preheat the oven to 400°F/ 200°C. Grease a pie dish with olive oil.
• Combine zucchini, onions, parsley, basil and cheddar cheese in a bowl.
• Sift flour and baking powder in a medium bowl. Add milk, olive oil, beaten eggs, salt and pepper to it and blend well. Combine with zucchini mixture and pour it into pie dish.
• Top with Parmesan cheese and bake for about 35 to 40 minutes or until toothpick inserted in the center comes out clean. Mine took exactly 37 minutes. Let it cool on a rack for at least 5 minutes before serving.

CRUSTLESS ZUCCHINI PIE

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.

CRUSTLESS ZUCCHINI PIE

Steps:

• In a bowl, beat the eggs. Add the onion, vegetable oil, Parmesan cheese, and parsley. Stir in the zucchini, Bisquick and cheese. Pour into two, greased 9-inch pie plates. Bake at 350 degrees for 35 minutes or until golden brown.
• Notes for next time: While this recipe definitely worked as a last-minute breakfast casserole, I might experiment with a bit of ground mustard or a pinch of garlic salt to add a bit more flavor. That said, the biscuit taste is great, and you can't beat how easy it is to make!

ZUCCHINI PIE

Steps:

• Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, A teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.
• Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.
• Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.

CRUSTLESS ZUCCHINI PIZZA

Steps:

• Put zucchini in a strainer, sprinkle with salt.
• Let stand for 45 minutes, then rinse with cold water.
• Drain well and set aside.
• Meanwhile, mix garlic, onion, bell pepper, mushrooms and oil in a frying pan.
• Saute until tender.
• Strain vegetables, discard liquid.
• Mix vegetables with tomato paste and green chile.
• Set aside.
• Heat broiler and lightly grease 10-inch pie pan.
• Mix together eggs, basil, oregano and half of mozzarella, half of parmesan and the flour.
• Combine with the strained zucchini in a bowl.
• Pour into prepared pan.
• Pat it out with your hands until it covers the pan.
• Put under broiler for 10 minutes until it is golden brown.
• Put in 350-degree oven, spread on tomato paste mixture and top with remaining cheeses.
• Bake 10 to 20 minutes, or until golden brown.
• Cool on wire rack for five to 10 minutes and serve.

CRUSTLESS ZUCCHINI AND FETA PIE

Steps:

• Grate zucchini using the largest holes of a box grater. Place in a colander, sprinkle with 1/2 teaspoon salt, and let drain for 30 minutes.
• Meanwhile, whisk eggs in a large bowl. Whisk in Greek yogurt and 1/3 cup olive oil. Add flour and whisk until well combined.
• Preheat the oven to 350 degrees F (175 degrees C). Brush a 12-inch round baking pan with 1 teaspoon olive oil and sprinkle 1/2 of the bread crumbs over the bottom.
• Place zucchini in a cheesecloth or kitchen towel; bring the ends together and twist to squeeze out as much liquid as possible.
• Transfer zucchini to the bowl with the egg-flour mixture. Add bell pepper, onion, black pepper, remaining 1/4 teaspoon salt, and but 2 tablespoons crumbled feta; mix well. Use a spatula to spread mixture into an even layer in the prepared pan. Sprinkle remaining feta over top, followed by remaining bread crumbs.
• Bake in the preheated oven until pie is set and top is golden brown, about 1 hour. Remove from the oven and cool 20 minutes before cutting.

CRUSTLESS ZUCCHINI PIE

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 degrees F for 35 minutes or until golden brown.

GREEK CRUSTLESS ZUCCHINI PIE "SFOUGATO"

Steps:

• 1. Preheat oven at 350*
• 2. In a large bowl combine the shredded & squeezed zucchini, eggs, gr. onions, herbs, 2/3 of the cheese,, salt (seeTip2) and pepper. Sprinkle the flour and mix ( I usually use my hands)
• 3. With olive oil grease a 9 inch round baking pan, pie plate or quiche plate. Sprinkle the breadcrumbs over the oil and then pour the eggs & cheese mixture into the dish. Level the top with the back of a spoon and scatter the remaining cheese & bake in preheated oven for 45-50 minutes. After 25 minutes cover with aluminum foil. Allow to cool before cutting in triangles, like pie pieces. and serve. hot or cold.
• 4. TIP:1 Place the shredded zucchini in a colander and squeeze out all the liquid. Whenever I use shredded zucchini in a recipe I always do this trick/ step a day before cooking/ using. TIP2;; When using Feta cheese make sure it isn't too salty. It it is then don't add salt to the other ingredients.