Zucchini Pie No Crust Food

CRUSTLESS SUMMER ZUCCHINI PIE

Steps:

• Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
• 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.
• Let it stand at least 5 minutes before serving.

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.

CRUSTLESS ZUCCHINI PIE

Steps:

• To begin making Crustless Zucchini Pie, Shred zucchini, put it in a cheesecloth or muslin cloth and give it a good squeeze to remove extra liquid. Preheat the oven to 400°F/ 200°C. Grease a pie dish with olive oil.
• Combine zucchini, onions, parsley, basil and cheddar cheese in a bowl.
• Sift flour and baking powder in a medium bowl. Add milk, olive oil, beaten eggs, salt and pepper to it and blend well. Combine with zucchini mixture and pour it into pie dish.
• Top with Parmesan cheese and bake for about 35 to 40 minutes or until toothpick inserted in the center comes out clean. Mine took exactly 37 minutes. Let it cool on a rack for at least 5 minutes before serving.

IMPOSSIBLY EASY ZUCCHINI PIE

Steps:

• Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
• Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
• Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
• Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

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.

NO CRUST ZUCCHINI PIE

Steps:

• In a large mixing bowl, grate zucchini; set aside.
• Combine Bisquick, oil, eggs and mix well.
• Add zucchini, onion, cheeses, parsley, salt and pepper.
• Pour zucchini batter into a greased 9" x 14" baking pan, then place fresh tomato slices on top; sprinkle with more mozzarella before placing in oven.
• Preheat oven to 350 degrees and bake for 45 minutes.
• Center will be slightly firm to the touch and color will be light golden in color.
• Note: I've cut the prep-time by placing all the ingredients (not zucchini) in the food processor and then mixing in the zucchini at the last before placing in the baking pan.

CHEESY ZUCCHINI PIE

Steps:

• Unroll and separate the crescent rolls into a 10-inch glass pie pan, pressing dough into the pie pan, pinching together seams. Set aside.
• Mix together dried parsley, salt, pepper, garlic powder, dried oregano, and dried basil in a small bowl. Set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat. Add zucchini and onion and cook until vegetables are tender, stirring occasionally, about 10 minutes. Remove from the heat and stir in dried seasonings. Allow to cool slightly.
• Meanwhile, beat eggs in a bowl and add in shredded Cheddar cheese; mix well.
• Brush the bottom of the crescent roll pie crust with honey mustard and line with mozzarella cheese slices.
• Stir zucchini mixture into egg-cheese mixture, stirring until well combined. Pour mixture into the crust and sprinkle with Parmesan Cheese.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 40 minutes. There will be some juice on the knife but no egg or cheese. If the pie gets too dark, you can cover the edges of the crust with foil to prevent it from burning during the last 10 minutes of baking.
• Remove from oven and allow to set completely before serving, 10 to 15 minutes.

CRUSTLESS ZUCCHINI PIE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine the first 5 ingredients.
• Stir in the zucchini, biscuit mix and cheese.
• Pour into two greased 9-inch pie plates.
• Bake for 35 minutes or until golden brown.

ZUCCHINI PIE

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.