GRANNY'S ITALIAN ZUCCHINI PIE
Delicious appetizer for a holiday party or family gathering.
Provided by Kate B
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
- Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
- Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
- Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 16.2 g, Cholesterol 79.7 mg, Fat 17.7 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 8.4 g, Sodium 647.4 mg, Sugar 4.3 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
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs. walter
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
ITALIAN ZUCCHINI PIE
This pie is Wonderful... I made for my adult children & they fell in love with it. Surprisingly the men LOVED it. I also made it for my friends mothers day celebration (about 20 people, made two pies) and her they all really loved it too. When there was only 1/2 pie left she took it and hid it from everyone so she could take it home LOL
Provided by Pricilla
Categories Savory Pies
Time 55m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the zucchini and onion in the butter until zucchini is softened and onions are translucent. Stir in the chopped parsley, salt, pepper, garlic powder, basil and oregano.
- In large mixing bowl, combine the eggs, cheese and mustard, then add the zucchini/onion mixture.
- Spread the pie crust across the bottom and up the sides of baking dish that has been lightly greased. Carefully lift it into the dish and press across the bottom and up the sides.
- Pour zucchini mixture into the crust and bake in a preheated 375 degree oven for 18 to 20 minutes. Cover with foil for last 10 minutes of baking. Let stand 10 minutes before serving.
ITALIAN STYLE BAKED ZUCCHINI
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- In a small skillet render the bacon. When almost crisp, add the olive oil and heat up. When the olive oil is hot, add the shallots and cook for a few minutes or until tender. Add the oregano and prosciutto and simmer for a minute. Remove the skillet from the heat and season to taste with salt and pepper.
- Cut the baby zucchini in half. If you are using small zucchini, then cut them in half horizontally, then each half in quarters lengthwise. Set them in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon mixture and scatter parsley on top. Cover and bake or 20 minutes.
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.
LIGHT ITALIAN ZUCCHINI CRESCENT PIE
WIth the gardens overflowing with Zucchini in the summer, what a better way to use it up but for breakfast as well. This is a low fat recipe that would be great for breakfast or for a brunch. It was posted in the Pillsbury Annual 2008 Cook book.
Provided by gertc96
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375.
- Spray 12 inches skillet with cooking spray; heat over medium heat until hot.
- Add zucchini and onions and cook 7-9 minutes, stirring frequently, until tender.
- Stir in parsley, salt, garlic, basil, oregano, and pepper. Remove from heat and allow to cool for about 5 minutes.
- In large bowl, mix egg product and chesse. Stir in cooked vegetable mixture.
- Seperate dough into 8 triangles. In ungreased 10-in glass pie plate, press dough triangles in bottom and up side of plate to form crust; firmly press perforations to seal.
- Spread mustard over bottom of crust.
- Pour egg mixture evenly into crust-lined plate.
- Bake 25-30 minute or until knife inserted near center comes our clean. If necessary, cover edge of crust with strips of foil after first 15 minute of baking to prevent excessive browning.
- Let pie stand for 10 minute before serving.
Nutrition Facts : Calories 72.7, Fat 0.2, Cholesterol 5.1, Sodium 324.4, Carbohydrate 7.8, Fiber 2.1, Sugar 3.5, Protein 10.4
ITALIAN ZUCCHINI PIE
A very nice zucchini recipe. Similar to a quiche but, with no crust. I like to serve this at room temperature.
Provided by Theresa P
Categories Cheese
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Saute zucchini and onion in a little oil until tender.
- Beat eggs with a fork and add herbs, cayenne, salt and grated cheese. Mix together.
- Add cooked zucchini mixture to egg and cheese. Mix well.
- Pour into a greased baking dish.
- Bake at 350°F for 20-25 minutes.
- Let sit for 5 minutes before serving.
Nutrition Facts : Calories 165.2, Fat 10.4, SaturatedFat 5.6, Cholesterol 91.9, Sodium 465.6, Carbohydrate 6.6, Fiber 1.5, Sugar 3.7, Protein 12
ITALIAN ZUCCHINI PIE
Steps:
- Saute zucchini and onion with garlic in margarine for 10 minutes. Add parsley, salt, pepper, basil and oregano. Combine eggs and cheese and stir into zucchini mixture. Butter slices of bread and spread lightly with mustard. Arrange in 10" pie plate to form a cust. Pour vegetable mixture into crust. Bake 10-20 minutes or until center is set. Cover crust with foil last 10 minutes of baking to prevent burning. Let stand 10 minutes before serving. Can be made in a large baking dish as well for larger crowds.
CRESCENT ZUCCHINI PIE
Steps:
- Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard., In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust., Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 413 calories, Fat 30g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 15g protein.
ITALIAN ZUCCHINI CRESCENT PIE
This recipe was the $40,000 Grand Prize recipe from the 1980 Pillsbury Bake-Off contest by Mrs. Millicent A. Caplan of Tamarac, FL. I cut it out of Family Circle magazine dated 11/15/83.
Provided by Mainely Debbie
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
- Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
- In a seperate bowl stir together eggs and cheese; add vegetable mixture.
- Seperate rolls into triangles.
- Arrange in an 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust.
- Spread the crust with the mustard.
- Add vegetable mixture.
- Bake for 35-40 minutes if using a quiche pan or 30-35 minutes if using a pie pan or until knife inserted in center comes out clean.
- Let stand for 10 minutes before slicing.
SUMMERTIME ZUCCHINI PIE
A quiche-like dish for a light lunch or brunch, also makes a great side dish. I developed this recipe after having an abundance of zucchini in my garden every summer and trying to find a delicious way to enjoy all of it! You can substitute 2 tablespoons butter for the bacon and drippings if you prefer to leave the bacon out of the recipe.
Provided by mcd85
Categories Breakfast and Brunch Eggs
Time 1h30m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 15.6 g, Cholesterol 57.1 mg, Fat 13.5 g, Fiber 2.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 484.3 mg, Sugar 2 g
ZUCCHINI APPLE PIE
I'm an RN and a patient's family shared this recipe with me when I was complaining about having too much zucchini. It tastes surprisingly like apple, most people don't realize it's not apple until you tell them. Make sure the zucchini used in recipe has skin soft enough that your thumbnail can pierce it.
Provided by Elizabeth Wood
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
- In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
- Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 50 g, Fat 7.7 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 135 mg, Sugar 34.9 g
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