Italian Zucchini Pie Food

ZUCCHINI PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6-inch pan or a 12-inch pie plate.
• In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
• Bake for 30 minutes, or until lightly brown.

GRANNY'S ITALIAN ZUCCHINI PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
• Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
• Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
• Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

ITALIAN ZUCCHINI CRESCENT PIE

Steps:

• Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
• In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
• Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
• Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

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.

ITALIAN ZUCCHINI CRESCENT PIE

Steps:

• Preheat oven to 375 degrees.
• Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
• Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
• In a seperate bowl stir together eggs and cheese; add vegetable mixture.
• Seperate rolls into triangles.
• Arrange in an 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust.
• Spread the crust with the mustard.
• Add vegetable mixture.
• Bake for 35-40 minutes if using a quiche pan or 30-35 minutes if using a pie pan or until knife inserted in center comes out clean.
• Let stand for 10 minutes before slicing.

ITALIAN ZUCCHINI PIE

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.

~ ITALIAN ZUCCHINI PIE ~

Steps:

• 1. Preheat oven to 375 degree F. Spray a 9 1/2 - 10 inch pie plate with non stick cooking spray. In the bottom of the plate, sprinkle evenly the zucchini, tomato, onion, garlic, prosciutto and cheese.
• 2. In a med bowl, whisk together the eggs and milk and seasoning. Whisk in the baking mix until smooth. Pour this mixture evenly over the vegetables.
• 3. Place in oven and bake for 40 - 45 minutes or until golden and knife inserted in the center comes out clean. Leave set up for about 5 minutes, then cut and enjoy!

ITALIAN STYLE BAKED ZUCCHINI

Steps:

• Preheat the oven to 350 degrees.
• In a small skillet render the bacon. When almost crisp, add the olive oil and heat up. When the olive oil is hot, add the shallots and cook for a few minutes or until tender. Add the oregano and prosciutto and simmer for a minute. Remove the skillet from the heat and season to taste with salt and pepper.
• Cut the baby zucchini in half. If you are using small zucchini, then cut them in half horizontally, then each half in quarters lengthwise. Set them in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon mixture and scatter parsley on top. Cover and bake or 20 minutes.

ITALIAN ZUCCHINI PIE

Steps:

• Saute zucchini and onion with garlic in margarine for 10 minutes. Add parsley, salt, pepper, basil and oregano. Combine eggs and cheese and stir into zucchini mixture. Butter slices of bread and spread lightly with mustard. Arrange in 10" pie plate to form a cust. Pour vegetable mixture into crust. Bake 10-20 minutes or until center is set. Cover crust with foil last 10 minutes of baking to prevent burning. Let stand 10 minutes before serving. Can be made in a large baking dish as well for larger crowds.