Zucchini Dessert Pie Recipes

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:

• Preheat oven to 425 degrees.
• Cook zucchini slices in boiling water until barely tender, about 2 minutes.
• Remove from stove and drain very well and cool.Remove as much moisture as you can with paper towels.
• In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
• Place lightly floured pastry in a 9-inch, pan.
• Fill with zucchini mixture.
• Dot with butter, drizzle with vinegar.
• Top with crust.
• Brush top crust lightly with water and sprinkle crust with sugar.
• Bake for 15 minutes at 425.
• Reduce heat to 350 and bake about 45 minutes.
• Serve hot with a scoop of vanilla ice cream.
• Or serve chilled.

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.

Steps:

• To make the puree, skin the zucchini and cut it up into 1-inch chunks.
• Microwave on high, until easily pierced with a fork, about 9 minutes, stirring once.
• Pour off any water (very important!).
• Puree in the blender.
• Mix zucchini puree, honey and dry ingredients together.
• Warm milk and add with eggs to zucchini mixture.
• Use hand mixer to blend well.
• Pour into unbaked 9-inch pie crust.
• Bake at 425°F for 10 minutes, then reduce to 350°F and bake for 40-45 minutes longer; OR until knife inserted slightly off center (about half way between the center and edge) comes out clean, center will be wobbly.
• Cool for about 2 hours and then chill for several, if desired.
• Serve with whipped cream.

Steps:

• Preheat oven to 375 degrees.
• Saute zucchini, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.
• Beat the eggs and then add the cheese to the beaten eggs. Pour into the veggie pot and combine.
• Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Bake for 35-40 minutes.

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.

Steps:

• Peel zucchini and slice in half lengthwise.
• Scrape out soft center and seeds, and slice thin.
• Combine lemon juice and water.
• Put sliced zucchini and lemon water into a deep skillet with a tight-fitting lid, and simmer, stirring often until zucchini is limp& opaque.
• Volume will reduce by about half.
• Drain but do not rinse.
• Leave over sink to continue to drain.
• Fit pie crust to pan.
• In large bowl, combine flour, sugar, cinnamon, nutmeg& salt.
• Add zucchini slices to bowl and toss to mix well.
• Put zucchini mixture in pie shell.
• For crumb topping, mix all dry ingredients.
• Cut in margarine.
• Put all crumbs on top of pie.
• Bake in preheated 400 degree oven for 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides of a 10x15-inch jelly roll pan.
• Mix flour, 1 3/4 cup sugar, and 1/2 teaspoon cinnamon together in a large bowl. Cut in butter with a fork to make a crumbly dough. Measure out 1/2 cup of the dough and reserve.
• Press 1/2 dough firmly into the bottom of the jelly roll pan to form a crust.
• Bake in the preheated oven until golden, about 10 minutes.
• Combine 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and nutmeg in a large saucepan. Add sliced zucchini. Bring to a boil, stirring constantly, until zucchini begins to soften. Stir in reserved 1/2 cup dough. Cook and stir until mixture thickens, 3 to 5 minutes.
• Spread zucchini mixture over the crust. Press remaining dough lightly on top.
• Return to the preheated oven and bake until top is lightly browned, 35 to 45 minutes. Let cool before slicing into 24 bars, about 20 minutes.

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.