Layered Zucchini Pie Food
ZUCCHINI PIES
Every country has its own characteristic food. When you see or read about it, you know it's from there. Like the pizza from Italy, the fish and chips from England and the croissant from France. When it comes to Greece people would probably say Souvlaki or Gyros, but I disagree. Savoury or sweet pies I think what is really characteristic of Greece is what we make all over the country in hundreds of variations: pies. Meat, vegetarian or vegan, with pastry or without, made with olive oil or butter, sweet and savoury. On todays blog I introduce to you the zucchini pies! When Greeks talk about food and the word pita is part of a spoken word, they are talking about a pie of some kind. In this moment you know you have to try what they are talking about; it's so delicious! Most of the pies you can find at the bakeries in Greece. Try a traditional Greek breakfast around 10 o clock with a freshly baked pie and coffee. Of course at Odyssey we are more than happy to serve this to you! Greek pies for every moment The Greeks also eat pies for lunch or dinner, as well as a snack in the afternoon. Even better is eating the pies after a night out on your way home in the early hours of the morning. It's the last minute you share with your friends before you go to bed at 4 or 5 in the morning. In ancient Greece they made a lot of different pies, the most famous of all would be the one with cheese, honey and oil. It's similar to the melopita, which are now made on the Cycladic island of Sifnos. Filo Today the most used pastry for the pies is filo, which I often make myself. This one is different from the one you can buy; it's made with olive oil and is a bit thicker than the almost airy crust you can buy at the supermarket. Another time I will tell you more about the filo, for this recipe we use a ready made one! Making Zucchini Pies We start this recipe by grating the zucchini! Folding zucchini triangles Prepare the zucchini mixture and preheat the oven. Cut the layered filo pastry into long strips about 5 cm wide. Lay out one strip of filo at a time on your work surface with one of the narrow ends close to you. Place a tablespoon of filling on the end nearest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge - like folding up a flag. Continue turning the triangle over in this manner until you reach the end of the filo. Repeat this with the remaining filling and filo pastry strips. [video width="848" height="480" mp4="https://katerinaskouzina.com/wp-content/uploads/2017/10/Katerina-shows-how-to-make-zucchini-pies.mp4"] [Making Zucchini Pies] Zucchini Pies ready for the oven Place the zucchini pies on a large baking tray, brush them with the remaining olive oil and sprinkle some sesame seeds on top. Bake the triangles in the oven until they are golden brown, around 20 minutes. The zucchini pies are extra delicious coming out of the oven, let them cool off a little of course! Enjoy!!
Provided by Katerina
Categories Vegetarian
Time 40m
Number Of Ingredients 0
Steps:
- Smooth the chopped onion with the grated zucchini in 2 tablespoons of olive oil until they are soft and let them cool down. Put the onion and zucchini in a mixing bowl and add the eggs with the yoghurt, feta cheese, parsley, dill, breadcrumbs, salt and pepper.
- Preheat the oven to 180C / 350F.
- Cut the layered filo pastry into long strips about 5 cm wide.
- Lay out one strip of filo at a time on your work surface with one of the narrow ends close to you. Place a tablespoon of filling on the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle.
- Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge - like folding up a flag. Continue turning the triangle over in this manner until you reach the end of the filo.
- Repeat with the remaining filling and filo pastry strips.
- Place filled filo pastry triangles on a large baking tray and brush with the remaining olive oil.
- Bake in the preheated oven until golden brown, around 20 minutes.
Nutrition Facts : Calories Array, ServingSize 60 small triangles
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.
Nutrition Facts : Calories 288 kcal, Carbohydrate 13 g, Protein 9 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 95 mg, Sodium 366 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 /8 of the pie
LAYERED ZUCCHINI RAGU BAKE
Enjoy this layered zucchini ragu bake that's made with potatoes, ground beef and cheese - a delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 425°F. Spray two 17x12-inch half-sheet pans with cooking spray. Place zucchini in single layer in pans. Sprinkle with 1/2 teaspoon of the salt. Bake 20 minutes or until almost tender. Reduce oven temperature to 375°F.
- Meanwhile, pierce potatoes with fork. Place potatoes on microwavable paper towel in microwave oven. Microwave uncovered on High 6 minutes or until partially cooked. Cool 10 minutes. Peel and thinly slice potatoes; set aside.
- In 12-inch nonstick skillet, cook beef and onions over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in wine, tomatoes, tomato paste, 1 teaspoon salt and 1/4 teaspoon of the pepper. Heat to boiling; reduce heat to low. Simmer uncovered 7 minutes, stirring occasionally, until most of liquid is absorbed.
- In 2-quart saucepan, melt butter over medium-low heat. Stir in flour and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in rosemary and garlic.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread half of the meat sauce in baking dish. Top with potato slices. Place half of the zucchini slices over potatoes; sprinkle with 1/2 cup of the cheese. Repeat layers with remaining meat sauce, remaining zucchini and 1/2 cup cheese. Pour white sauce over top. Sprinkle with remaining 1 cup cheese.
- Bake uncovered 45 to 55 minutes or until top is golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 399, Carbohydrate 33 g, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1116 mg
LAYERED ITALIAN ZUCCHINI CASSEROLE
Sliced zucchini is layered in a casserole with spaghetti sauce, Neufchatel cheese and Parmesan in this easy-to-make Italian vegetable bake.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
- Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
- Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
LAYERED ZUCCHINI AND TOMATO BAKE
Got this from a section in the paper that had ideas for things to do with tomatoes. It's not exactly a recipe in that it has no measures. The amounts I listed are just ballpark amounts to get the recipe idea to become public here.
Provided by Oolala
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- You can use any amounts you like but this is what you do: oil a shallow baking dish and cover the bottom of the dish with alternating slices of zucchini and tomato.
- Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish.
- Add salt and pepper.
- Sprinkle the top with freshly grated Parmesan cheese and bake until cooked through, about 15 minutes or so, check so the cheese doesn't burn.
Nutrition Facts : Calories 125.5, Fat 9.2, SaturatedFat 2.2, Cholesterol 5.5, Sodium 111.7, Carbohydrate 7.8, Fiber 2.4, Sugar 5.7, Protein 4.9
LAYERED ZUCCHINI PIE
Use up those summer zucchini to make this tasty pie! Best served chilled, but warm is good too.
Provided by ROSANNACANADA
Categories Savory Pies
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a 10 inch springform pan with parchment paper.
- Heat a large skillet over medium-high heat. Stir in the Italian sausage; cook and stir until evenly browned, about 10 minutes. Drain well and reserve.
- Heat the olive oil the skillet over medium heat. Stir in zucchini and garlic; cook until zucchini is lightly browned, about 10 minutes. Stir basil into the skillet; cover and simmer until zucchini is soft, about 5 minutes. Season with salt and pepper to taste. Cool slightly; place in a square of cheesecloth or a colander and squeeze dry.
- Use one can of crescent dough to form a crust in the springform pan, pressing dough up sides. Layer 1/2 cup mozzarella , the cooked zucchini, the cooked sausage, and the remaining 1/2 cup of mozzarella in the crust. Sprinkle with Parmesan cheese; dot with the pesto. Beat the eggs, cream, and paprika in a large bowl; season with salt and pepper. Pour egg mixture over layered ingredients in crust. Place remaining crescent dough, in one piece, on top of pan to form a top crust. Trim; poke hole in the middle to vent.
- Place pan on a baking sheet. Bake in preheated oven for 35 minutes. Cover with aluminum foil; bake an additional 15 minutes. Turn off oven; allow pie to rest in warm oven for 20 minutes. Serve warm, or refrigerate for at least 3 hours to serve chilled.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 27.5 g, Cholesterol 99.5 mg, Fat 29.5 g, Fiber 1.1 g, Protein 16.6 g, SaturatedFat 10.3 g, Sodium 882.6 mg, Sugar 6 g
LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE
A great veggie casserole when vegetables are at their peak and you just can't resist all the great produce at the farmers' market.
Provided by Ginny Sue
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease an 8 inch square baking pan (or spray with Pam).
- Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
- Dot the top with butter, and sprinkle with Parmesan cheese.
- Bake at 350F for 35 minutes or until crisp-tender.
Nutrition Facts : Calories 81.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 11.6, Sodium 73, Carbohydrate 8, Fiber 2.3, Sugar 5.4, Protein 3.2
More about "layered zucchini pie food"
ZUCCHINI PIE - THE FARMWIFE COOKS
Instructions. Preheat the oven to 450 degrees. Mix all ingredients in a blender or food processor. Pour into an unbaked pie shell. Sprinkle with …
From farmwifecooks.com
4.8/5 (10)Category DessertServings 8Estimated Reading Time 2 mins
From farmwifecooks.com
4.8/5 (10)Category DessertServings 8Estimated Reading Time 2 mins
GREEK NO CRUST ZUCCHINI PIE - KOLOKITHOPITA
Chop the mint, scallions and grate the cheese. Crumble the feta. Measure three cups of grated zucchini and put them in a bowl. Add the chopped herbs and scallions. Add all the grated cheese, 4 eggs, one cup olive oil, one …
From thegreekfoodie.com
From thegreekfoodie.com
KOLOKITHOPITA - GREEK ZUCCHINI PIE RECIPE - EATING EUROPEAN
Preheat the oven to 350 F (180C); Chop parsley, dill, and mint; In a bowl combine feta and eggs, season with salt & pepper; Squeezing extra excess of water out, place zucchini in a large bowl; add onions, herbs and eggs/feta …
From eatingeuropean.com
From eatingeuropean.com
LAYERED CARROT & ZUCCHINI TERRINE - SOBEYS INC.
In an 8-in. (20-cm) square baking dish, place a single layer of carrot strips in the bottom, followed by a layer of green zucchini, then a layer of yellow zucchini. Repeat layers until all veggie strips are used up. Step 3. Cover dish with foil; …
From sobeys.com
From sobeys.com
32 ZUCCHINI RECIPES IN A CASSEROLE YOU'LL ABSOLUTELY LOVE
This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these …
From tasteofhome.com
From tasteofhome.com
OUR MOST-LOVED ZUCCHINI RECIPES | TASTE OF HOME
This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these …
From tasteofhome.com
From tasteofhome.com
SAVORY PIES WITH ZUCCHINI: 5 EASY RECIPES - LA CUCINA ITALIANA
Fry some zucchini in a pan greased with a little oil. Add diced speck, chopped parsley, a pinch of black pepper, and a pinch of salt. Cover with a lid and cook for a few minutes. Then uncover in order to allow the water from the zucchini to slowly evaporate. Once ready, let zucchini cool and add heavy cream, an egg and a few tablespoons of ...
From lacucinaitaliana.com
Estimated Reading Time 3 mins
From lacucinaitaliana.com
Estimated Reading Time 3 mins
LAYERED ZUCCHINI PARMESAN WITH VIDEO - HANDLE THE HEAT
Preheat the oven to 450°F. Coat a large baking sheet with non-stick cooking spray. Blot the zucchini coins with paper towels to remove excess moisture. Place the zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine the Parmesan, bread crumbs, salt, and pepper.
From handletheheat.com
From handletheheat.com
ZUCCHINI & FETA PIE (KOLOKITHOPITA) TO FEED A CROWD
Place the grated zucchini in a colander and sprinkle with ½ teaspoon of salt. Toss to coat and set aside either in the sink or over a large bowl to catch the liquid that drains. Set aside for at least 30 minutes. Squeeze the zucchini with your hands to release as much of the liquid as possible. Place the strained zucchini in a large mixing bowl.
From dimitrasdishes.com
From dimitrasdishes.com
ITALIAN SAVORY ZUCCHINI PIE RECIPE - AN ITALIAN IN MY KITCHEN
While the dough is chilling, make the filling. In a medium frying pan, add the olive oil, sliced zucchini and shallot and sprinkle with salt, pepper and fresh chopped parsley. Sautee stirring often until golden. Let cool to warm. Pre-heat oven to 350F (180C). Line a medium/large cookie sheet with parchment paper.
From anitalianinmykitchen.com
From anitalianinmykitchen.com
LAYERED ROASTED VEGGIE, SWEET POTATO & BLACK BEAN TORTILLA PIE
Add all veggies to a large bowl and drizzle olive oil on top. Sprinkle chili powder, cumin, cayenne pepper and salt and pepper on top. Use your hands to toss the veggies to evenly distribute the spices and oil. Dump veggies onto a large baking sheet and evenly spread out to the edges. Roast in the oven for 20 minutes.
From ambitiouskitchen.com
From ambitiouskitchen.com
LAYERED ZUCCHINI RECIPE | MYRECIPES
Step 2. Bring the water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool. Step 3. Place the beef and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to crumble.
From myrecipes.com
From myrecipes.com
CRUSTLESS SUMMER ZUCCHINI PIE - SKINNYTASTE
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.
From skinnytaste.com
From skinnytaste.com
LAYERED ZUCCHINI PARMESAN RECIPE WITH BELL PEPPERS AND ONIONS
Preheat oven to 425-degrees. Brush the bottom of a large, oven proof skillet with the olive oil. Layer the sliced zucchini, red onion, green pepper, red pepper, and summer squash in the skillet, making sure to season each layer with salt and pepper (to taste) as you go. Top the vegetables in the skillet with the tomato sauce.
From kudoskitchenbyrenee.com
From kudoskitchenbyrenee.com
LAYERED ZUCCHINI PIE - REVIEW BY SEBASTOCOLE
CRUSTLESS ZUCCHINI PIE WITH FETA (GLUTEN-FREE) - REAL GREEK RECIPES
Grate on hand grater on medium scale not too fine. Add the zucchini to a strainer and mix with 1 teaspoon of salt. Massage the zucchini for a minute or two until it starts to release its water. Then cover with a tea towel and let rest at room temperature for about 40 minutes. Preheat the oven to 170°C / 338°F.
From realgreekrecipes.com
From realgreekrecipes.com
ZUCCHINI CASSEROLE LAYERED - RECIPES - COOKS.COM
Combine bread crumbs, butter and ... greased 1 1/2-quart casserole, layer half onion, tomato and zucchini; repeat. Sprinkle with salt, ... minutes or until tender. Ingredients: 7 (cheese ...) 7. LAYERED VEGETABLE CASSEROLE. Put all in 13 x 9 x 2 inch pan (except cheese). Bake at 350 degrees for 1 1/2 hours.
From cooks.com
From cooks.com
LAYERED EGGPLANT ZUCCHINI TOMATO GRATIN - SAVOURY SIDE DISH
Roughly 1/4 inch round slices. If your zucchini or eggplant are not long and thin (okay, perhaps you bought a globe eggplant or you ended up with a super big zucchini from your garden), fret not! You can still cut them in rounds and then quarter them. In your baking dish, layer your eggplant, zucchini, tomato and onion slices. In a small mixing ...
From lifeonmanitoulin.com
From lifeonmanitoulin.com
ZUCCHINI APPLE PIE FILLING & 7 DESSERT RECIPES - ORISON ORCHARDS
Instructions: Butter a 9 x 13 baking dish, dump in your quart of zucchini apple pie filling. Dump the dry cake mix on top of the zucchini mixture. Dot the top of the dry cake mix evenly with the cold, diced butter. Bake at 350 degrees F for about 50 minutes. Serve warm with ice cream cream or cold with whipped cream.
From orisonorchards.com
From orisonorchards.com
THE BEST VEGETABLE PIE - TASTES BETTER FROM SCRATCH
Instructions. Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
RUSTIC CHICKEN ZUCCHINI PIE WITH OLIVE OIL CRUST - JUST TAKE A BITE
Roll the dough into a 12" round on parchment paper. Spread the chicken filling on the dough, leaving a 2" border. Layer the zucchini on top of the chicken. Season with herbs. Fold edges of dough onto zucchini. Drizzle the top with olive oil. Bake for 70 minutes. Allow to cool for 10 minutes before slicing.
From justtakeabite.com
From justtakeabite.com
LAYERED VEGETABLE PIE - THE NEFF KITCHEN
Grease a 23cm springform pan and arrange the sweet potato slices, slightly overlapping over the base. Press the eggplant slices around the edge of the pan to line the side. Layer the zucchini slices over the sweet potato. Combine the ricotta, shallots and basil in a mixing bowl. Season with salt and pepper and mix well.
From theneffkitchen.com.au
From theneffkitchen.com.au
GREEK -NO PHYLLO- ZUCCHINI PIE - 30 DAYS OF GREEK FOOD
Preheat the oven to 180ο C (350ο F). Wrap ¼ of the grated or spiralized zucchini in a kitchen towel. Squeeze and twist well to extract all liquid. Add it into a large bowl. Repeat with the remaining zucchini. Whisk together the onions, shallots, eggs, …
From 30daysofgreekfood.com
From 30daysofgreekfood.com
LAYERED VEGETABLE PIE RECIPE | WOOLWORTHS
Brush 1 pastry sheet with a little butter. Top with a second pastry sheet and brush with a little more butter. Continue layering with 3 more pastry sheets to create a stack. Repeat with 5 more pastry sheets to create a second stack. Grease and line a 20cm round springform pan with pastry stacks, allowing excess pastry to drape over side.
From woolworths.com.au
From woolworths.com.au
ZUCCHINI & RICOTTA PIE - BAKING SENSE®
Preheat the oven to 350°F. Roll the pie dough and line a 9" pie pan, flute the edges with your fingers or a fork. Using a fork, prick the bottom of the pie shell 10-12 times. Allow the pie shell to rest in the refrigerator while you prepare the zucchini. Trim the ends from the zucchini and cut into 1/8" thin slices.
From baking-sense.com
From baking-sense.com
LAYERED EGGPLANT AND ZUCCHINI CASSEROLE - OH SHE GLOWS
Preheat oven to 425. Grease a mid-sized rectangular casserole dish with oil. Put a thin layer of sauce in the bottom of the dish as shown below. Arrange 1/3 of the eggplant slices over the sauce. Spread 1/2 of the bean filling over the eggplant, and put half of the zucchini on top. Add a layer of the sauce.
From ohsheglows.com
From ohsheglows.com
BEST COOKING CHEESE RECIPES: LAYERED ZUCCHINI PIE
Ingredients. Servings: 8 1/2 pound bulk italian sausage ; 1 tablespoon olive oil ; 3 zucchini, cut into 1/4 inch slices ; 3 cloves garlic, minced ; 2 tablespoons chopped fresh basil
From worldbestcheeserecipes.blogspot.com
From worldbestcheeserecipes.blogspot.com
SIMPLE NOURISHED LIVING
Ready to assemble Zucchini Pie. Step 2: Preheat oven to 400F degrees. Lightly grease a 9-inch pie dish. Step 3: Layer the zucchini, tomatoes, onion and cheese in pie dish. Layering the zucchini, tomato, onion and cheese. Step 4: In a medium mixing bowl, stir together the baking mix, milk, salt, pepper and egg until thoroughly combined.
From simple-nourished-living.com
From simple-nourished-living.com
FRINKFOOD - LAYERED ZUCCHINI PIE
Layer 1/2 cup mozzarella , the cooked zucchini, the cooked sausage, and the remaining 1/2 cup of mozzarella in the crust. Sprinkle with Parmesan cheese; dot with the pesto. Beat the eggs, cream, and paprika in a large bowl; season with salt and pepper. Pour egg mixture over layered ingredients in crust. Place remaining crescent dough, in one piece, on top of pan to form a top …
From frinkfood.com
From frinkfood.com
LAYERED VEGETABLE PIE | RECIPE | VEGETARIAN CHRISTMAS RECIPES ...
4 eggs 1/4 cup milk 1 Tbsp fresh parsley 1/4 tsp salt 1/4 tsp red pepper sauce 1 Tbsp olive oil 1 cup broccoli florets 1 carrot, shredded (1/2 cup) 1 onion, chopped (1/2 cup) 1 cup shredded cheddar cheese (4 oz) 1 Tbsp grated parmesan cheese Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside.
From pinterest.com
From pinterest.com
LAYERED VEGETABLE PIE - VEGWEB.COM
Preheat oven to 350 degrees F. Place the eggplant in a colander. Sprinkle with salt and leave for 1/2 hour. Rinse and pat dry. In heated oil, fry zucchini, eggplant, peppers and potatoes consecutively, keeping separate. 2. Layer the vegetables in a casserole dish. Soften the onion and garlic in the residual oil with oregano and 1 teaspoon thyme.
From vegweb.com
From vegweb.com
LAYERED ZUCCHINI PARMESAN - HANDLE THE HEAT
1. Preheat oven to 450 degrees F. Coat a large baking sheet with non-stick cooking spray. 2. Blot zucchini coins with paper towels to remove excess moisture. Place zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine half the parmesan, bread crumbs, salt, and pepper. 2.
From handletheheat.com
From handletheheat.com
LAYERED ZUCCHINI PARMESAN - LUNCH RECIPES
Layered Zucchini Parmesan might be just the main course you are searching for. One portion of this dish contains roughly 22g of protein, 22g of fat, and a total of 377 calories. This recipe serves 2. 106 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. A mixture of ...
From fooddiez.com
From fooddiez.com
HOW TO USE ZUCCHINI IN A DESSERT PIE - SWEET NECTAR DESSERT …
Recipe for Zucchini Crescent Pie from Food.com new Separate the crescent-roll dough into 8 triangles and set them in an 11-inch quiche pan, a 10-inch pie plate, or even a 12×8 baking dish that has not been oiled. To make a crust, press the dough over the bottom and up the edges of the pan. Spread the mustard over the crust. Pour the vegetable mixture into the crust and …
From sweetnectardk.com
From sweetnectardk.com
PRIMAL PIZZA PIE LAYER CASSEROLE - BEAUTY AND THE FOODIE
Preheat oven to 400 F, and lightly grease a 9 x 11x3 inch oval casserole dish. Using a large fry pan, brown ground beef. Lightly drain some excess grease. Add to ground beef in pan: tomato sauce, Italian seasonings, garlic powder, oregano, and sea salt. Stir and heat over medium high heat until bubbling.
From beautyandthefoodie.com
From beautyandthefoodie.com
LAYERED VEGETABLE PIE RECIPE | CDKITCHEN.COM
Add the tomatoes and simmer to a rich sauce. Season and pour over the vegetables. In a bowl, mix breadcrumbs with scented oil and 2 teaspoons of chopped fresh thyme. Spread the breadcrumb mixture over the vegetables to make a crust. Cover and bake in a preheated oven at 350 degrees F for 45 minutes. Remove the cover and bake for a further 15 ...
From cdkitchen.com
From cdkitchen.com
LAYERED ZUCCHINI CASSEROLE - RECIPE | COOKS.COM
TalkFood! In a greased casserole or loaf pan, place a layer of small chunks zucchini to cover the bottom of the pan. Add layers of diced onion, celery, parsley, small pieces of tomatoes, grated Cheddar cheese, and crushed cheese crackers. Repeat layering twice. Bake in a 350 degree oven for 20 to 30 minutes for crunchy vegetables or 1 hour for ...
From cooks.com
From cooks.com
CARAMELIZED ZUCCHINI PHYLLO PIE - KITCHN
Slice each in half crosswise, then halve lengthwise. Slice lengthwise into thin planks. Place in a large bowl. Halve and thinly slice 2 shallots. Add to the bowl with the zucchini. Heat 3 tablespoons of the olive oil in a 10-inch cast iron or straight-sided ovensafe skillet over medium-high heat until shimmering.
From thekitchn.com
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love