ZUCCHINI PIE
This savory zucchini pie recipe gets a boost from provolone and parmesan cheeses.
Provided by Cynthia Nicholson
Time 1h20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 289 kcal, Carbohydrate 20 g, Cholesterol 122 mg, Protein 12 mg, SaturatedFat 6 g, Sodium 723 mg, Fat 18 g, UnsaturatedFat 0 g
CRUSTLESS ZUCCHINI PIE
Peggy Gandy of South Amboy, New Jersey makes the most of her zucchini harvest by baking this crowd-pleasing entree. The golden-brown pies slice so beautifully you can serve them to company! At 31 cents a serving, they're great for entertaining on a budget.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 pies.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 204 calories, Fat 16g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 267mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
ZUCCHINI PIE
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
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.
GREEK ZUCCHINI PIE WITH FILO & FETA CHEESE (KOLOKITHOPITA)
A crispy, fresh, and truly flavorful zucchini and feta cheese pie!
Provided by [email protected]
Categories Appetizer Side Dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Unfreeze phyllo by leaving it in the fridge overnight.
- Grate the zucchinis with a hand grater (not too thin) and add to a strainer. Add 1/2 teaspoon of salt and rub the zucchinis for the salt to spread evenly. Let the grated zucchinis drain for half an hour. While the zucchinis drain remove the phyllo from the fridge and let it sit at room temperature without removing it from its package.
- Squeeze the zucchinis to remove most of their water and add to a mixing bowl. Combine with the Greek yogurt, feta cheese, egg, spearmint, dill, and 2 tablespoons of olive oil out of the 80 grams (keep the remaining oil for greasing the pan and the phyllo). Season with a pinch of salt and a bit of pepper.
- Preheat oven to 350F / 180C.
- Grease well with olive oil the bottom of a 28 cm / 11-inch round pan. Place a sheet of phyllo in the pan and grease well also. Repeat the process until you have 5 filo sheets in the pan. Add the filling and spread it evenly with a spoon.
- Overlap the excess phyllo that hangs out of the pan on top, in order to cover the filling. Make sure you grease well each phyllo with olive oil. Prick the pie a few times with a knife and bake for approximately 30-45 minutes until the pie gets a nice golden brownish color all over.
Nutrition Facts : ServingSize 1 piece, Calories 215 kcal, Carbohydrate 10 g, Protein 8 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 59 mg, Sodium 300 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 11 g
IMPOSSIBLY EASY ZUCCHINI PIE
Show the family that you still got it with this impossibly easy Zucchini pie recipe. Prep time is next to nothing, and while you're adding ingredients, know that this savory Bisquick zucchini pie recipe welcomes any vegetables! Take your pick from peppers all the way to tomatoes...even try both!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 5 g, TransFat 0 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
ROASTED ZUCCHINI
Get the recipe for Roasted Zucchini.
Provided by Lindsay Maitland Hunt
Time 15m
Number Of Ingredients 3
Steps:
- Heat oven to 425°F. Toss the zucchini, oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast until tender, 8 to 10 minutes.
Nutrition Facts : Calories 78 kcal, Carbohydrate 4 g, Protein 1 g, SaturatedFat 1 g, Sodium 251 mg, Sugar 2 g, Fat 7 g, UnsaturatedFat 0 g
ZUCCHINI PIE RECIPE
Satisfying zucchini side dish.
Provided by Scarlet Paolicchi
Categories Family Food Ideas And Recipes
Time 40m
Yield 8
Number Of Ingredients 9
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
CRUSTLESS ZUCCHINI PIE
Crustless Zucchini Pie is a wonderful savory pie made with zucchini, parsley, onions, Cheddar and Parmesan cheese. A simple recipe to make your meal exciting. This dish can make a quick weeknight dinner as well. You can serve Crustless Zucchini Pie with Baby Corn Cigar Recipe or Stuffed Peppers with Roasted Vegetables Oats and Paneer. If you like this recipe, try more recipes like Homemade Apple Pie Recipe (with Whole Wheat Pie Crust) Vegetarian Shepherd's Pie Recipe Rustic Cottage Pie With Mushroom Sauce Recipe
Provided by Riddhi Sharma
Time 1h
Yield Makes: 8 Servings
Number Of Ingredients 11
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.
ZUCCHINI PIES
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
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 PIE III
This pie tastes like apple pie.
Provided by SONYA FAUVER
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 45.3 g, Cholesterol 2.8 mg, Fat 16.1 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 4.4 g, Sodium 535.6 mg, Sugar 20.2 g
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.
Nutrition Facts : ServingSize 1 /6th, Calories 125.3 kcal, Carbohydrate 13.1 g, Protein 8.1 g, Fat 4.8 g, Sodium 420.1 mg, Fiber 2 g, Sugar 2.5 g, Cholesterol 52 mg
CHEESY ZUCCHINI PIE
For a light lunch or brunch that costs just 76 cents per serving, fix this quiche-like dish made with crescent roll dough. "This zucchini pie is delicious, easy and inexpensive," writes Melissa Collins from South Daytona, Florida.
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides of plate to form a crust; seal perforations., In a large skillet, saute zucchini and garlic in butter until crisp-tender. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese. , Cover edges loosely with foil. Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 292 calories, Fat 19g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 559mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.
SWEET ZUCCHINI PIE
This was my grandmother's recipe. It was a favorite of my dad's, now is a favorite of my husband. It tastes similar to pumpkin pie, but smoother and better. If you can get over the green color this will be your favorite too.
Provided by Menyamya
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place zucchini in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain. Blend in a blender until smooth. Measure 2 cups blended zucchini; pour into a large bowl.
- Whisk milk, sugar, eggs, cinnamon, allspice, ginger, and nutmeg together with blended zucchini until smooth. Pour into pie crust.
- Bake in the preheated oven until center of pie is set and a knife inserted in the center comes out clean, 45 to 60 minutes.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 30.1 g, Cholesterol 48.3 mg, Fat 9.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 2.6 g, Sodium 148.8 mg, Sugar 18.7 g
ZUCCHINI PIE - REAL SIMPLE
Saw this recipe in Real Simple magazine. I've modified the type of cheese but it is still delicious. The original recipe called for provolone. It is great the next day for lunch. Just heat in microwave.
Provided by ccknowca
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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 PIE
Steps:
- Preheat oven to 350°F (180°C). Spray a deep-dish 9-inch pie plate with cooking spray; set aside.
- In a large bowl, whisk together the Bisquick, oil, eggs, and salt. Add the Parmesan and cheddar cheeses; stir to combine.
- Fold in the zucchini and onion.
- Pour into prepared dish.
- Bake for 40-45 minutes, or until cooked through and golden brown.
Nutrition Facts : Calories 288 kcal, Carbohydrate 13 g, Protein 9 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 95 mg, Sodium 366 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 /8 of the pie
FAST AND EASY ZUCCHINI PIE
From Gooseberry Patch-Mom's Favorite Recipes. I received this in the Cookbook Swap from mandabears and just love the simplicity of the recipes and the wholesomeness that comes with them. Easy to make, simple food that is nutritous and tasty!
Provided by Chef1MOM-Connie
Categories One Dish Meal
Time 32m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute zucchini and onion in butter for 10 minutes, remove from heat and set aside.
- Whisk the next 8 ingredients together, stir in mozzerealla cheese.
- Fold in zucchini mixture, set aside.
- Line the bottom and sides of an ungreased 10" pie pan with crescent rolls, pinch seams to seal. Brush with musterd:pour egg and zucchini mixture into crust.
- Bake at 350 degrees until set, about 17-20 minute Cover crust edging with aluminum foil during last 10 min of baking.
- note- You may use fresh seasonings, just adapt to measurements, 1/2 t dried oregano = 1 tsp fresh oregano.
Nutrition Facts : Calories 217.9, Fat 12.2, SaturatedFat 6.4, Cholesterol 87, Sodium 597.3, Carbohydrate 19.2, Fiber 2.1, Sugar 3.8, Protein 8.5
ZUCCHINI PIE II
I found this recipe while going through an old box of recipes that I had forgotten about. It's a really good tasting pie.
Provided by GAF55
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 10
Steps:
- Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
- Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and nutmeg. Mix well. Put into the pie crust. Dot with butter. Put top crust on.
- Bake at 400 degrees F (205 degrees C) for 40 to 50 minutes.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 56.9 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 287 mg, Sugar 32.4 g
ZUCCHINI APPLE PIE RECIPE
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
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
SWEET ZUCCHINI PIE
For the perfect way to use up all of that garden zucchini, try this recipe. It has such a wonderful sweet flavor!-Sandra Baldridge, Altamont, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 326 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 145mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI PIE
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
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
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
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
ZUCCHINI PIE
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
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 PIE
Make and share this Zucchini Pie recipe from Food.com.
Provided by tina rose
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- heat oven to 375. in a skillet, zucchini, onion and parsley in butter, about 10 minutes, or until tender. stir in seasonings. in a large bowl, beat eggs and cheese. mix egg mixture with vegetable mixture. separate crescent roll dough into triangles. press dough into bottom and up sides of pie pan. spread mustard over dough. pour mixture into pie crust. bake at 375 for 18-20 minute let sit 10 minute before serving. cut int wedges. serve hot.
Nutrition Facts : Calories 417.8, Fat 28.1, SaturatedFat 15.8, Cholesterol 159.9, Sodium 799.7, Carbohydrate 26.7, Fiber 3, Sugar 4.8, Protein 15.7
CRUSTLESS ZUCCHINI PIE
This crustless zucchini pie couldn't be easier to make. Just throw the ingredients in the bowl, mix, and bake. The result? A crustless, no-fuss quiche.
Provided by MaryJane
Categories Brunch
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a bowl, beat the eggs. Add the onion, vegetable oil, Parmesan cheese, and parsley. Stir in the zucchini, Bisquick and cheese. Pour into two, greased 9-inch pie plates. Bake at 350 degrees for 35 minutes or until golden brown.
- Notes for next time: While this recipe definitely worked as a last-minute breakfast casserole, I might experiment with a bit of ground mustard or a pinch of garlic salt to add a bit more flavor. That said, the biscuit taste is great, and you can't beat how easy it is to make!
ZUCCHINI PIE
Steps:
- Preheat oven to 350 °F.
- Combine all ingredients in a large mixing bowl and mix well. Prepare an 8×10 baking dish with non stick spray. Pour ingredients from mixing bowl into prepared baking dish. Bake for 35 toÂÂ 45 minutes, or until golden brown. Test with a tooth pick. When inserted in the middle of the pie it should come out clean when pie is done.
- Notes from the Paula Deen Test Kitchen: We found if you beat the 5 eggs first it will be easier to mix. We also added 1 teaspoon of salt. The pie rises and browns beautifully.
ZUCCHINI PIE RECIPE
Provided by The Gracious Pantry
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Arrange the sliced zucchini in the pie crust. I placed it in a spiral formation as it seemed to fit better.
- Beat together the remaining ingredients in a small to medium mixing bowl and pour over the top of your zucchini.
- Sprinkle with a little extra parmesan for topping.
- Bake for 1 hour.
Nutrition Facts : ServingSize 1 serving, Calories 187 kcal, Carbohydrate 11 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 58 mg, Sodium 214 mg, Fiber 1 g, Sugar 1 g
CHICKEN FRICASSEE POT PIE
The rich creaminess and golden pastry topping of chicken pot pie delightfully marries the brightness of chicken fricassee in this comforting spring casserole.
Provided by Marianne Williams
Time 1h20m
Number Of Ingredients 17
Steps:
- Preheat oven to 425°F. Heat oil in a large oven-safe skillet over medium-high. Add chicken; cook, flipping once, until beginning to turn golden brown, about 2 1/2 minutes per side. Transfer to a plate and shred. (Chicken will not be cooked through.)
- Add 2 tablespoons butter to skillet and melt over medium-high. Add mushrooms; cook, undisturbed, until deeply browned on 1 side, about 4 minutes. Continue to cook, stirring occasionally, until tender and fully browned, about 5 minutes. Add carrots and onions; cook, stirring occasionally, until beginning to soften, about 4 minutes.
- Add flour; cook, stirring constantly,until flour coats vegetables and turns golden brown, about 1 minute. Add 1/2 cup wine; cook, stirring constantly, until reduced slightly, about 1 minute. Gradually stir in broth; bring to a boil over medium-high. Reduce heat to medium and cook, stirring occasionally, until thickened slightly, about 5 minutes. Stir in chicken, mustard, tarragon, kosher salt, and pepper. Remove from heat. Stir in cream and remaining 1/4 cup wine and 1 tablespoon butter.
- Cut puff pastry into 12 (1 1/2-inch) squares. Arrange on top of chicken mixture. Whisk egg and 1 tablespoon water in a small bowl. Brush egg wash over puff pastry. Bake until puffed and deep golden brown, about 40 minutes. Top with flaky sea salt. Let cool for about 10 minutes before serving.
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