Crustless Zucchini And Feta Pie Recipes
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
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
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.
ZUCCHINI PIE
Marjoram, with its hint of balsam, complements mild yellow and green summer squash in this simple crustless zucchini pie. It is topped by tomato slices and low-fat feta cheese, a lean choice. If yellow zucchini are unavailable, use all green zucchini.Return to Healthy Greek Menu.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, A teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.
- Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.
- Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.
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 Allrecipes Member
Time 50m
Yield 12
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 degrees F for 35 minutes or until golden brown.
Nutrition Facts : Calories 207.6 calories, Carbohydrate 8.7 g, Cholesterol 74.8 mg, Fat 16.5 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 262.2 mg, Sugar 1.4 g
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