Crustless Summer Zucchini Pie Recipes

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

Crustless Zucchini Pie image

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.

Ingredients

1 large onion, finely chopped
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
4 large eggs, beaten
1 tablespoon minced fresh parsley
3 cups grated zucchini
1 cup biscuit/baking mix
1 cup shredded cheddar cheese

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

Zucchini Pie image

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

Ingredients

3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
½ cup vegetable oil
½ cup grated Parmesan cheese
½ teaspoon dried marjoram
1 teaspoon chopped parsley, or to taste
ground black pepper to taste

CRUST-LESS SUMMER ZUCCHINI PIE RECIPE - (4.4/5)

Provided by Jomamma

Number Of Ingredients 13

Crust-less Summer Zucchini Pie Recipe - (4.4/5) image

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.

Ingredients

10 oz shredded zucchini, all liquid squeezed out
1/2 cup shallots, chopped
1/4 chopped fresh chives
1/2 cup part skim mozzarella
2 tbsp grated parmesan cheese
1/2 cup white whole wheat flour (King Aurthur)
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
2 large eggs, beaten
1/2 tsp kosher salt
fresh cracked pepper to taste
cooking spray

CRUSTLESS ZUCCHINI PIE

Got this from my sister-in-law. It's good either warm or cold. Can be cut in smaller pieces and served as an appetizer, or just serve with a salad for a complete meal.

Provided by Skooch

Categories Lunch/Snacks

Time 50m

Yield 2 Pies, 12 serving(s)

Number Of Ingredients 8

Crustless Zucchini Pie image

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.

Nutrition Facts : Calories 213.8, Fat 16.7, SaturatedFat 4.8, Cholesterol 84.2, Sodium 276.8, Carbohydrate 9.1, Fiber 0.7, Sugar 2.5, Protein 7.3

Ingredients

1 large onion, finely chopped
1/2 cup vegetable oil
1/2 cup grated parmesan cheese
4 eggs, beaten
1 tablespoon minced fresh parsley
3 cups grated zucchini
1 cup biscuit mix
1 cup shredded cheddar cheese

CRUSTLESS ZUCCHINI AND FETA PIE

Here's an amazing vegetable-based pie without a crust. Easy to prep, yummy, and filling to eat.

Provided by D Kitchen

Time 2h

Yield 6

Number Of Ingredients 12

Crustless Zucchini and Feta Pie image

Steps:

Grate zucchini using the largest holes of a box grater. Place in a colander, sprinkle with 1/2 teaspoon salt, and let drain for 30 minutes.
Meanwhile, whisk eggs in a large bowl. Whisk in Greek yogurt and 1/3 cup olive oil. Add flour and whisk until well combined.
Preheat the oven to 350 degrees F (175 degrees C). Brush a 12-inch round baking pan with 1 teaspoon olive oil and sprinkle 1/2 of the bread crumbs over the bottom.
Place zucchini in a cheesecloth or kitchen towel; bring the ends together and twist to squeeze out as much liquid as possible.
Transfer zucchini to the bowl with the egg-flour mixture. Add bell pepper, onion, black pepper, remaining 1/4 teaspoon salt, and but 2 tablespoons crumbled feta; mix well. Use a spatula to spread mixture into an even layer in the prepared pan. Sprinkle remaining feta over top, followed by remaining bread crumbs.
Bake in the preheated oven until pie is set and top is golden brown, about 1 hour. Remove from the oven and cool 20 minutes before cutting.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 28.2 g, Cholesterol 91.4 mg, Fat 22.7 g, Fiber 2.8 g, Protein 14.6 g, SaturatedFat 7.5 g, Sodium 1008.4 mg, Sugar 6.8 g

Ingredients

4 medium zucchini
¾ teaspoon salt, divided
2 large eggs
1 cup plain nonfat Greek yogurt
⅓ cup extra-virgin olive oil
1 cup self-rising flour
1 teaspoon extra-virgin olive oil
4 tablespoons bread crumbs, divided
1 medium red bell pepper, chopped
½ medium onion, chopped
½ teaspoon ground black pepper
7 ounces crumbled feta cheese

More about "crustless summer zucchini pie recipes"

SUMMER GARDEN CRUSTLESS ZUCCHINI PIE - AMBITIOUS KITCHEN

Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan with nonstick cooking spray. Cook all …
From ambitiouskitchen.com
5/5 (19)
Calories 176 per serving
Total Time 1 hr

Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray.
Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We're not cooking the zucchini!) Remove veggies from heat and set aside.
In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
Add all of the veggies (including the zucchini) to the greased pie pan and spread out evenly. Next pour your egg mixture over the top of the veggies. Sprinkle the top with remaining 1/2 cup shredded cheddar cheese.

Crustless Summer Zucchini Pie Recipes

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.

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!

CRUST-LESS SUMMER ZUCCHINI PIE RECIPE - (4.4/5)

CRUSTLESS ZUCCHINI PIE

Got this from my sister-in-law. It's good either warm or cold. Can be cut in smaller pieces and served as an appetizer, or just serve with a salad for a complete meal.

CRUSTLESS ZUCCHINI AND FETA PIE

Here's an amazing vegetable-based pie without a crust. Easy to prep, yummy, and filling to eat.

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