MIMI'S ZUCCHINI PIE
This is a simple, easy to make recipe that is excellent in the summer when the veggies are fresh. Served with a salad, it's a yummy and healthy dinner!
Provided by Suzanne S
Categories Breakfast Eggs
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.
- Whisk together eggs and oil in a bowl with salt and pepper. Stir in baking powder and baking mix until moistened. Gently fold in zucchini, summer squash, and onion. Pour into prepared pie plate, and arrange sliced tomato over top. Sprinkle with Parmesan cheese to taste.
- Bake in preheated oven until puffed and golden brown, about 35 minutes.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 12.6 g, Cholesterol 95.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 2.9 g, Sodium 399.9 mg, Sugar 2.2 g
ZUCCHINI PIE
Just when you thought you had enough zucchini recipes. This one comes from the Monks at Mepkin Abbey in So.Carolina. They grow their own chickens and sell the eggs to make a little extra. (The eggs are delicious!!)
Provided by Pat McCardle
Categories European
Time 40m
Yield 36-40 appetizers
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Mix zucchini, onion,bisquit mix, cheese, basil, oregano, salt, pepper and garlic.
- Combine oil and eggs.
- Add to the zucchini mix, turning until the zucchini mix is evenly coated.
- Pour into a buttered 10x6 or 9x9 baking dish.
- Bake for 30 minutes or until golden.
- You can test it by placing a butter knife in the center.
- If it comes out clean, it is done.
Nutrition Facts : Calories 58.5, Fat 4.5, SaturatedFat 1, Cholesterol 22, Sodium 66, Carbohydrate 2.9, Fiber 0.2, Sugar 0.8, Protein 1.7
ZUCCHINI PIE
Steps:
- Preheat the oven to 200C/400F/Gas 6
- Start by making the pie filling. Break an egg into a bowl then beat with afork. Then add the cream cheese and mix into the egg until well combined. Add the parmesan and some black pepper. Stir well, then add the grated courgette and tomatoes give the mixture another good stir.
- Brush the inside of a small (500g) loaf tin with the oil and line with a sheet of filo pastry with the extra falling over the outside of the tin.
- Brush with more oil, then lay another sheet on top creating extra overlap on the side. Brush that layer with oil, then add the third sheet on top.
- Pour your eggy filling into the pie then fold the extra pastry over the top, a layer at a time, hiding the filling. Dot the pastry with oil as you build the layers. Finally dab the top of filo pastry with more oil.
- Put it in the oven for 20-25 minutes or until the filo topping is golden-brown and crisp.
MARGE'S ZUCCHINI PIE
One of my co-workers gave me this recipe years ago, and now it's a staple. We just don't feel like it's summer until we've eaten some. We usually eat it for dinner, but it's equally good for breakfast or brunch.
Provided by 2hot2handle
Categories Brunch
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Saute zucchini, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.
- Beat the eggs and then add the cheese to the beaten eggs. Pour into the veggie pot and combine.
- Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Bake for 35-40 minutes.
MINI PECAN MUFFINS
This was given to me by my Mom who got it from one of her friends that made it for her when she couldn't eat after going through Chemo. They are absolutely wonderful and so easy to make. I did not leave out any spices, because these don't have any. Just a wonderful flavor.
Provided by Nimz_
Categories Quick Breads
Time 33m
Yield 24-26 mini muffins
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350 degrees Combine all ingredients except pecans using a mixer Fold in chopped pecans.
- Pour mini muffin pan about 2/3 full Sprinkle with more chopped pecans on top Bake for 12-15 minutes.
MIMI'S ZUCCHINI PIE
This is a simple, easy to make recipe that is excellent in the summer when the veggies are fresh. Served with a salad, it's a yummy and healthy dinner!
Provided by Suzanne S
Categories Breakfast Eggs
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.
- Whisk together eggs and oil in a bowl with salt and pepper. Stir in baking powder and baking mix until moistened. Gently fold in zucchini, summer squash, and onion. Pour into prepared pie plate, and arrange sliced tomato over top. Sprinkle with Parmesan cheese to taste.
- Bake in preheated oven until puffed and golden brown, about 35 minutes.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 12.6 g, Cholesterol 95.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 2.9 g, Sodium 399.9 mg, Sugar 2.2 g
ITALIAN ZUCCHINI PIE
This pie is Wonderful... I made for my adult children & they fell in love with it. Surprisingly the men LOVED it. I also made it for my friends mothers day celebration (about 20 people, made two pies) and her they all really loved it too. When there was only 1/2 pie left she took it and hid it from everyone so she could take it home LOL
Provided by Pricilla
Categories Savory Pies
Time 55m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 13
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.
MIMI'S ZUCCHINI-ORANGE BREAD
A very moist nut bread with an orange glaze on top. Delicious! They make nice gifts if you tuck one in a basket with a pretty napkin and bow. This is one of the recipes that I did in "Christmas Goodie Class" a couple of years ago. Everyone got to taste it and loved it. Enjoy!
Provided by Mimi in Maine
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- In a large bowl beat eggs until thick and lemon-colored.
- Gradually beat in sugar.
- Stir in oil, 2/3 cup orange juice, and zucchini until well blended.
- Add flour, baking powder, baking soda, salt,.
- cinnamon, cloves, orange peel; mix well.
- Add nuts and mix well.
- Grease two bread pans and divide batter between them.
- Bake at 350 degrees for about 45-55 minutes or until toothpick inserted in the center comes out clean.
- Cool 10 minutes and remove from pans; then cool another 15 minutes.
- Meanwhile, make a glaze in a small bowl with the 1 cup powdered sugar and the 2-3 teaspoons orange juice, adding enough orange juice to desired spreading consistency.
- Spread over warm loaves.
- Cool 45 minutes until completely cooled.
- Wrap tightly and store in a cool place unless they get eaten right away. Yum!
Nutrition Facts : Calories 2495.2, Fat 94.3, SaturatedFat 14.1, Cholesterol 423, Sodium 2539.1, Carbohydrate 382.7, Fiber 9, Sugar 219.5, Protein 35.9
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