Impossible Zucchini Pie Recipes

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.

Steps:

• Blend all the ingredients until well mixed.
• Pour into a 10" greased pie plate.
• Bake at 350°F for 1 hour or until centre feels firm.

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.

Steps:

• Lightly sauté zucchini in butter and season with salt and pepper.
• Place in 2 quart casserole.
• Place in blender: Bisquick, milk, eggs and cheese. Blend 1 minute.
• Pour on top of sautéed zucchini and place in oven.
• Bake at 350 degrees 50-55 minutes.
• Optional: When in season, I like to sauté a diced Walla Walla Sweet onion and layer on top of the zucchini before pouring the mix on top.

Steps:

• Preheat oven to 400°F. Lightly grease 10-inch pie plate. Sprinkle zucchini, tomato, onion and cheese in pie plate.
• Beat remaining ingredients until smooth. Pour into pie plate.
• Bake until golden brown and knife inserted in center comes out clean - about 30 minutes. Refrigerate leftover pie.

Steps:

• Preheat oven to 400F.
• Spray a 10" deep dish pie plate with veggie oil.
• Layer the zucchini,onion,& tomato in the pie plate.
• Sprinkle cheeses evenly over the veggies.
• Combine the biscuit mix, pepper, parsley& milk, mix well using a whisk.
• Pour mixture over the veggies.
• Bake for 30 minutes or until a knife comes out clean, cool on wire rack for 5 minutes- serve.

Steps:

• In a large bowl beat together eggs, milk, flour.
• Stir in the rest of the ingredients.
• Pour into 30cm pie plate and bake at 190 deg C until the top is brown - ususally about 35 to 40 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the ends from the zucchini and cut them in half lengthwise. Hollow out the zucchini with a small spoon by scraping out the seedy flesh, leaving about 1/2 inch of flesh on the bottom and sides of the zucchini. Discard the scraped-out flesh. Place the zucchini into a 10x15-inch pan.
• Combine meatless ground beef, tomato, bread crumbs, Pecorino-Romano cheese, egg, garlic, parsley, onion, salt, and pepper in a medium bowl. Mix well using clean or gloved hands.
• Stuff the hollowed-out zucchini with the mixture until all of the mixture has been used. Sprinkle the tops with shredded mozzarella.
• Bake in the preheated oven until browned and zucchini are tender, 35 to 40 minutes.

Steps:

• Choose the base ingredients based on the size of the pie pan you are using.
• Preheat oven to 375 degrees Fahrenheit.
• Grease desired size pie pan.
• Sprinkle meat, cheese and vegetables, if using, into pan.
• Beat base ingredients until smooth, 14 to 30 seconds in a blender; or 1 minute on high with a hand beater; or 2 minutes by hand.
• Pour batter into pan, covering filling ingredients.
• Bake 30 to 35 minutes, or until a knife inserted in center comes out clean, and top is golden brown.
• Cool 5 minutes before serving.
• Variations:
• Chicken, broccoli, jack cheese, onion -- ham, mushrooms, Swiss cheese --.
• bacon (6 slices, cooked, drained, chopped), broccoli, cheddar --
• bacon, sliced roma tomatoes, cheddar (the BLT) --.
• crumbled cooked hamburger, cheddar cheese, onion (the cheeseburger) --
• turkey, peas, green onion, dried cranberries --
• sliced potato, onion, herb flavored cream cheese, pork or chicken, green chiles, cheddar --.
• corned beef, sauerkraut, Swiss (the Reuben)--.
• whole green chiles stuffed with cubes of cheese (rellenos casserole) --
• roast beef, onion, green or red peppers, any cheese (the Philly) --
• spinach, feta cheese, black olives, diced tomato (the Greek).
• NOTES:.
• Use any raw or leftover cooked vegetables, chopped into uniform sizes.
• Carrots and potatoes must be cooked.
• Slice or chop raw veggies smaller than cooked.
• Thawed frozen spinach (squeezed dry) and frozen broccoli work well.
• Add herbs/spices as desired.
• Try all veggie or all cheese pies.
• Add mustard, horseradish, hot sauce, BBQ sauce, etc. to base in small amounts (about 1 tablespoon) if it seems appropriate.