Fast And Easy Zucchini Pie Food

ZUCCHINI PIE

Steps:

• Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
• Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
• Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

HEALTHYISH ZUCCHINI PIE

Steps:

• Preheat the oven to 375 degrees.
• Grab a 10-inch glass pie dish and line it with the crescent rolls. No need to grease the dish. Set aside.
• Slice the zucchini into 1/8 inch thick slices using the mandoline. Press out any excess moisture using a paper towel.
• In a large sauté pan, over medium heat add the butter, garlic, diced onions and thinly sliced zucchini.
• Season the zucchini mixture with salt, pepper, oregano, and dried parsley. Stir until everything is well coated. Cook the onions, garlic and zucchini FOR 10 MINUTES only.
• While the veggies are softening, grab a mixing bowl and whisk your eggs.
• Add the mozzarella cheese and parmesan cheese into the whisked egg. Stir until well combined.
• Once the zucchini mixture is tender, but not hot, add it into the egg and cheese mixture. Stir well.
• Pour everything into the pie dish lined with the crescent rolls.
• Top with some extra mozzarella cheese and bake for 20 minutes.
• If the crust begins to brown, simply use foil to cover the crust.
• I broiled mine for an additional 2 minutes to get the cheese extra crispy on top!
• Wait 20 minutes before slicing.
• Serve warm and enjoy!

ZUCCHINI PIE

Steps:

• Preheat oven to 350°F (180°C). Spray a deep-dish 9-inch pie plate with cooking spray; set aside.
• In a large bowl, whisk together the Bisquick, oil, eggs, and salt. Add the Parmesan and cheddar cheeses; stir to combine.
• Fold in the zucchini and onion.
• Pour into prepared dish.
• Bake for 40-45 minutes, or until cooked through and golden brown.

EASIEST ZUCCHINI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
• Bake in preheated oven until eggs are set, about 30 minutes.

IMPOSSIBLY EASY ZUCCHINI PIE

Steps:

• Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
• Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
• Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
• Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

CHEESY ZUCCHINI QUICHE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

FAST AND EASY ZUCCHINI PIE

Steps:

• Saute zucchini and onion in butter for 10 minutes, remove from heat and set aside.
• Whisk the next 8 ingredients together, stir in mozzerealla cheese.
• Fold in zucchini mixture, set aside.
• Line the bottom and sides of an ungreased 10" pie pan with crescent rolls, pinch seams to seal. Brush with musterd:pour egg and zucchini mixture into crust.
• Bake at 350 degrees until set, about 17-20 minute Cover crust edging with aluminum foil during last 10 min of baking.
• note- You may use fresh seasonings, just adapt to measurements, 1/2 t dried oregano = 1 tsp fresh oregano.