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.

ZUCCHINI PIE

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.

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.

FETA PHYLLO AND ZUCCHINI PIE

Steps:

• Set zucchini in a colander, sprinkle with salt and drain for 1 hour. Squeeze out excess moisture from zucchini then cook it for a few minutes in olive oil. Season to taste from salt and pepper and set aside to cool slightly.
• In a mixing bowl combine the eggs with the milk, feta cheese, parsley, dill, and bread crumbs. Add the cooked zucchini and adjust the seasoning, using lots of pepper.
• Preheat the oven to 350 degrees. Butter a 9 by 13-inch deep baking pan. Layer a sheet of phyllo so that it overlaps baking pan and extends beyond the rim. Brush the sheet very lightly with melted butter and cover with another phyllo sheet. Continue this way until half of the phyllo has been used. Add the zucchini and spread it out evenly. Fold overhanging phyllo up over the squash filling and brush with melted butter. Lay remaining phyllo leaves on top, again brushing melted butter between the layers. Brush top well with butter, score top layers with a sharp knife and bake for an hour. Cool and serve with a green salad or a vegetable salad of green beans, tomatoes and olives.

CRUSTLESS ZUCCHINI PIE

Steps:

• In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown.

ZUCCHINI PIE - REAL SIMPLE

Steps:

• Preheat over to 350°F Coat an 8 or 10" pie pan with vegetable oil.
• An Emile Henri ceramic pie pan works great.
• Combined all ingredients EXCEPT 1 tablespoon of Parmesan into one bowl.
• Spread the mixture into the pie pan.
• Sprinkle Parmesan on top.
• Place in oven and back for 45-50 minutes (check at 40 minutes) until golden brown and set in the middle.

ZUCCHINI APPLE PIE

Steps:

• Peel zucchini and slice in half lengthwise.
• Scrape out soft center and seeds, and slice thin.
• Combine lemon juice and water.
• Put sliced zucchini and lemon water into a deep skillet with a tight-fitting lid, and simmer, stirring often until zucchini is limp& opaque.
• Volume will reduce by about half.
• Drain but do not rinse.
• Leave over sink to continue to drain.
• Fit pie crust to pan.
• In large bowl, combine flour, sugar, cinnamon, nutmeg& salt.
• Add zucchini slices to bowl and toss to mix well.
• Put zucchini mixture in pie shell.
• For crumb topping, mix all dry ingredients.
• Cut in margarine.
• Put all crumbs on top of pie.
• Bake in preheated 400 degree oven for 45 minutes.

ZUCCHINI APPLE PIE

Steps:

• Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
• In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
• Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

MARGE'S ZUCCHINI PIE

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.

ZUCCHINI PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place zucchini in a saucepan with enough water to cover, and boil until tender. Drain, and let stand in cold water for about 5 minutes, then drain.
• In a bowl, mix together eggs, sugar, flour, salt, margarine, evaporated milk, and vanilla. Add cooked zucchini. In a blender or food processor, blend until smooth and creamy (pudding like). Pour into unbaked pie shell, and sprinkle with nutmeg.
• Bake at 350 degrees F (175 degrees C) until knife comes out clean.

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.

SWEET ZUCCHINI PIE

Steps:

• In a saucepan, bring water to a boil. Add zucchini; cook for 3 minutes. Drain and pat dry. In a bowl, combine the zucchini, sugars, flour, lemon juice, cinnamon, cream of tartar and salt. Transfer to a greased 1-1/2-qt. baking dish., For topping, in a bowl, combine the flour and sugars. Cut in butter until mixture resembles coarse crumbs. Sprinkle over zucchini mixture. , Bake at 375° for 45-50 minutes or until topping is golden brown and filling is bubbly around the edges.

ZUCCHINI PIE III

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie pan with one pastry pie crust.
• In a large bowl, stir together sugar, tapioca, salt, cinnamon, nutmeg and cornstarch. Add zucchini and lemon juice and blend well. Put mixture into pie crust. Dot with butter. Place second crust over pie crimping the edges together. Then brush top crust with milk and sprinkle with a little sugar if desired.
• Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 50 minutes.

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.

ZUCCHINI PIE

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.