Zucchini Pie Bars 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.

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 BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides of a 10x15-inch jelly roll pan.
• Mix flour, 1 3/4 cup sugar, and 1/2 teaspoon cinnamon together in a large bowl. Cut in butter with a fork to make a crumbly dough. Measure out 1/2 cup of the dough and reserve.
• Press 1/2 dough firmly into the bottom of the jelly roll pan to form a crust.
• Bake in the preheated oven until golden, about 10 minutes.
• Combine 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and nutmeg in a large saucepan. Add sliced zucchini. Bring to a boil, stirring constantly, until zucchini begins to soften. Stir in reserved 1/2 cup dough. Cook and stir until mixture thickens, 3 to 5 minutes.
• Spread zucchini mixture over the crust. Press remaining dough lightly on top.
• Return to the preheated oven and bake until top is lightly browned, 35 to 45 minutes. Let cool before slicing into 24 bars, about 20 minutes.

ZUCCHINI BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows.

ZAPPLE PIE - ZUCCHINI APPLE PIE - MOCK "APPLE PIE" MADE WITH ZUCCHINI

Steps:

• Prepare pie dough by mixing together flour and salt. Cut in fat using a food processor or pie blender until mixture resembles course crumbs. Gently sprinkle water over flour mixture and stir together until dough holds shape. Do not overmix. Flatten into two disks and refrigerate.
• If you haven't already done so, fillet your zucchini. Slices should be about 1/8 - 1/4 inch thick.
• Combine the zucchini and lemon juice in a medium saucepan. Bring to a boil. Reduce the heat and cook, stirring occasionally, until the zucchini starts to soften, about 5 minutes.
• Add the sugar, cinnamon, ginger and nutmeg and simmer for 5 minutes longer.
• Remove zucchini from heat. Stir in tapioca and let stand for 15 minutes.
• Preheat oven to 425°F and place a rack in the lower third of the oven.
• While zucchini is resting, roll out pie crust. I prefer to roll out my pie crust on lightly floured wax paper so it is easier to move around. Place bottom crust in 9 inch pie plate. Cut small slits in top crust for steam to escape (or wait to cut slits until after the crust is on the pie).
• Spoon zucchini filling into bottom crust. Place top crust and crimp edges. If you didn't cut slits earlier, cut them now.
• Place pie on rack in lower third of oven. Use pie drip pan and pie crust shield if desired. Bake for 20 minutes.
• Reduce heat to 350°F and bake for 30 minutes more. Sprinkle top of pie with reserved sugar. Bake for 10 to 15 minutes, more, until crust is golden and the juices are bubbling through the slits.
• Remove pie from oven and cool on wire rack.

ZUCCHINI BARS

Steps:

• Preheat oven to 350°F and grease/flour a 13x9-inch baking pan.
• Beat eggs; add sugar and oil.
• Add the zucchini and vanilla; stir to mix well.
• Sift the dry ingredients together and add to the egg mixture.
• Pour batter into prepared pan and bake for 20 to 25 minutes, or until done.
• While the bars are baking, whip the butter and cream cheese until light; add vanilla and powdered sugar.
• Beat until fluffy, adding a *little* milk as needed if frosting is too thick.
• Spread frosting on top of the bars when they are cooled.

CHOCOLATE CHIP ZUCCHINI BARS

Steps:

• Pre heat oven to 350 degrees F.
• Grate the zucchini and let drain in a bowl while preparing the rest of the recipe. You'll need 2 cups shredded zucchini.
• Cream together the butter, brown sugar, eggs, and vanilla.
• Add in dry ingredients.
• Then fold in the 2 cups shredded zucchini and chocolate chips.
• Place batter into a 9 x 13 inch baking dish that has been lightly sprayed with non stick cooking spray. Make sure the batter is spread to the edges of the pan.
• Bake for 30-35 minutes or until it starts to turn golden brown.
• Cool slightly and then slice and serve.

ZUCCHINI APPLE PIE RECIPE

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.

MOCK APPLE PIE SQUARES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15x10x1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside., Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. , Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.