Mambas Zucchini Pie Food

ZUCCHINI PIE RECIPE

Zucchini Pie Recipe image

Satisfying zucchini side dish.

Provided by Scarlet Paolicchi

Categories Family Food Ideas And Recipes

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups zucchini
1 small onion
1 cup biscuit mix
4 large eggs
1/2 cup vegetable oil
1/2 cup parmesan cheese
1 teaspoon parsley flakes
1/4 teaspoon salt (optional)
1/8 teaspoon pepper

Steps:

Preheat the oven to 350 degrees.
Slice thin and dice the zucchini and the onion.
Mix together the zucchini, onion, biscuit mix, eggs, oil, cheese, parsley, salt and pepper until zucchini is evenly coated.
Pour mixture into a buttered pie plate or casserole dish and bake for 30 minutes.
Serve warm and enjoy!

Nutrition Facts : Calories 271.72 kcal, Fat 21.25 g, TransFat 0.12 g, Cholesterol 99.62 mg, Carbohydrate 12.29 g, Protein 8.33 g, Fiber 0.95 g, Sugar 3.45 g, SaturatedFat 3.86 g, Sodium 358.95 mg

ZUCCHINI PIE

Zucchini Pie image

Marjoram, with its hint of balsam, complements mild yellow and green summer squash in this simple crustless zucchini pie. It is topped by tomato slices and low-fat feta cheese, a lean choice. If yellow zucchini are unavailable, use all green zucchini.Return to Healthy Greek Menu.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces
4 scallions, thinly sliced
4 cloves garlic, minced
1 teaspoon dried marjoram
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 pound (about 2 or 3) yellow zucchini, cut into 1/2-inch pieces
1/2 cup freshly chopped dill
1/4 cup freshly chopped flat-leaf parsley
5 large eggs plus 5 large egg whites, lightly beaten
1 tomato, thinly sliced
2 ounces low-fat feta cheese, crumbled

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.

ZUCCHINI PIE

Zucchini Pie image

This is a recipe my grandmother used to make at family gatherings. She was a great cook and has passed on now but we still manage to keep her recipe alive!

Provided by IMTHECOOKSTER

Categories Breakfast and Brunch Eggs Quiche

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
½ cup vegetable oil
½ cup grated Parmesan cheese
½ teaspoon dried marjoram
1 teaspoon chopped parsley, or to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 14.1 g, Cholesterol 97.4 mg, Fat 18 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 3.5 g, Sodium 405.4 mg, Sugar 2.2 g

ZUCCHINI PIES

Zucchini Pies image

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

Ingredients

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 APPLE PIE RECIPE

Zucchini Apple Pie Recipe image

Put a unique twist on the classic apple pie with this zucchini apple pie recipe. No one will be able to guess it's made with zucchini unless you tell them!

Provided by Recipes.net Team

Categories Pies & Pastries

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

2 large zucchinis
2 tbsp lemon juice
1 pinch salt
1 ¼ cups packed brown sugar
1 ½ tsp ground cinnamon
1 ½ tsp cream of tartar
1 pinch ground nutmeg
3 tbsp all-purpose flour
1 9-inch, double-crust pie crust pastry
1 tbsp use more tbsp as needed butter

Steps:

Peel the zucchini and cut into quarters lengthwise. Remove seeds and cut crosswise.
Cook chopped zucchini, lemon juice and salt until tender-crisp in a frying pan.
In a separate bowl, mix together the remaining ingredients (except the pie crust).
Mix in the cooked zucchini mixture well. The mixture should be a little runny.
Place filling into the pie crust. Break up the butter into small chunks and dot them all over the top of the filling.
Layer top crust over and crimp or flute the edges to seal.
Bake at 400°F for 40 minutes or until golden brown. Let cool and serve.

Nutrition Facts : Calories 263.00kcal, Carbohydrate 49.00g, Cholesterol 4.00mg, Fat 7.00g, Fiber 1.00g, Protein 2.00g, SaturatedFat 3.00g, ServingSize 8.00, Sodium 106.00mg, Sugar 35.00g

ZUCCHINI PIE

Zucchini Pie image

This recipe is so good, you won't be thinking of zucchini as that "overabundant vegetable" anymore. Instead, you'll be checking the garden, eager for the day you can start making this pie.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 18

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
2 tablespoons heavy whipping cream
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 large egg white
1/4 teaspoon water
FILLING:
4 cups thinly sliced zucchini (about 1 pound)
1 cup chopped green onions
2 garlic cloves, minced
3 tablespoons butter
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs, lightly beaten
1-1/2 cups shredded mozzarella cheese

Steps:

In a bowl, beat butter and cream cheese until smooth. Beat in the cream, flour and salt. On a lightly floured surface, knead dough until smooth. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to fit a 9-in. pie plate or quiche dish. Transfer to pan; flute or trim edges. Prick dough. In a bowl, beat egg white and water; brush over bottom of crust. Bake at 425° for 13-15 minutes or until edges are golden brown. Reduce heat to 375°., In a skillet, saute the zucchini, onions and garlic in butter for 10 minutes. Stir in the basil, oregano, salt and pepper. In a bowl, combine eggs and cheese; stir in zucchini mixture. Pour into the crust. Bake for 20-25 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts :

HEALTHYISH ZUCCHINI PIE

Healthyish Zucchini Pie image

Perfect for breakfast or brunch, this easy zucchini pie is the ultimate summer recipe. It's light, healthy and jam packed with flavor.

Provided by Sarah Thomas-Drawbaugh

Categories Breakfast

Time 40m

Number Of Ingredients 12

Ingredients

1 tube Crescent Rolls, 8 pack
2 tablespoons butter
¾ cup white onion (diced small )
3 cloves garlic (minced, about 1 tablespoon)
4.5 cups zucchini (about 7 small zucchini, sliced thin )
1 teaspoon oregano
1 teaspoon dried parsley
½ teaspoon salt
½ teaspoon pepper
2 large eggs
1.5 cups shredded mozzarella cheese ( extra for the top)
½ cup grated parmesan cheese

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!

Nutrition Facts : ServingSize 1 serving, Calories 252 kcal, Carbohydrate 16 g, Protein 11 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 76 mg, Sodium 644 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 7 g