Zucchini Pie With Parmesan Rice Crust Food

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.

ZESTY PARMESAN-BREADCRUMB-CRUSTED ZUCCHINI

Steps:

• Preheat oven to 350 F. Spray an 8-inch or 9-inch round pie dish with pan spray.
• Slice the zucchini into 1/8- to 1/4-inch slices. Arrange slices in a shingle fashion from the outside edge of the dish to the center.
• Mix together the salt, spices, breadcrumbs, and Parmesan cheese. Stir in the oil to coat all the breadcrumbs.
• Sprinkle the breadcrumb mixture over the zucchini. Make sure you get all the nooks and crannies of the zucchini slices.
• Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.

ZUCCHINI PIE WITH PARMESAN RICE CRUST

Steps:

• Preheat oven to 400°; spray a 13 x 9 inch ovenproof baking dish with non-stick cooking spray.
• In a saute pan, melt the butter, add in the onion and garlic; cook, stirring, until the onion is soft, about 2-3 minutes.
• Add in zucchini, and cook until the zucchini is no longer giving off moisture, about 4-6 minutes.
• Season with salt, pepper, and Tabasco.
• Sprinkle with the flour and cook, whisking, for 2 minutes.
• Gradually stir in the broth, whisking until smooth.
• Add in cream, and bring to a boil.
• Pour the zucchini mixture into the casserole dish; sprinkle with the rice and then the cheese.
• Bake for 25-30 minutes, until the rice is tender and the cheese is golden.

SUMMERTIME ZUCCHINI PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil.
• Bake pie crust until lightly browned, about 12 minutes. Set pie crust aside to cool. Increase oven heat to 350 degrees F (175 degrees C).
• Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, while retaining drippings in the skillet.
• Stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with Italian seasoning, dill, parsley, garlic salt, and black pepper. Cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.
• Chop the bacon and stir through the zucchini mixture.
• Sprinkle about half the mozzarella cheese into the bottom of the pie crust. Spoon zucchini mixture over the mozzarella cheese layer. Pour eggs over the zucchini mixture; top with remaining mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Put pie plate onto a baking sheet.
• Bake in preheated oven until the top begins to brown, about 30 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.

ZUCCHINI RICE PIE

Steps:

• In saucepan saute onion, mushrooms,.
• zucchini, basil and oregano in the butter or magarine on medium heat, until tender (not brown.).
• Stir in the rice, eggs, milk, and half the cheese (N.B. Half cheese). Turn mixture into a well buttered 23cm pie plate and sprinkle with remaining cheese.
• Bake uncovered at 180dg until set, approx 25 to 35 minutes.
• Let stand for 1o minutes before cutting. Garnish with tomatoes and parsley.

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.