ZUCCHINI CREAM PIE
Tried this for the first time at a church pot-luck. It was sooooo good, I begged for the recipe. I hope ya'll will like it as much as my family does!
Provided by Sandi Moorhead
Categories Pies
Number Of Ingredients 8
Steps:
- 1. In saucepan, cover zuchinni with water, and boil about 4 minutes. Drain.
- 2. Pour zuchinni into a blender with sugar, egg, flour, butter, milk, and vanilla. Blend till smooth.
- 3. Pour mixture into unbaked pie shell. Sprinkle with nutmeg.
- 4. Bake at 425 degrees for 10 minutes; reduce heat to 350 degrees, and bake for another 35 mins.
- 5. Serve plain, or with a dollop of whipped cream.
ZUCCHINI CREAM PIE
This is like a custard pie, it is great.
Provided by SMUTCHL
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
Steps:
- Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
- Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
- Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 66.7 g, Cholesterol 32.4 mg, Fat 14.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 207.8 mg, Sugar 53.7 g
MIMI'S ZUCCHINI PIE
This is a simple, easy to make recipe that is excellent in the summer when the veggies are fresh. Served with a salad, it's a yummy and healthy dinner!
Provided by Suzanne S.
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.
- Whisk together eggs and oil in a bowl with salt and pepper. Stir in baking powder and baking mix until moistened. Gently fold in zucchini, summer squash, and onion. Pour into prepared pie plate, and arrange sliced tomato over top. Sprinkle with Parmesan cheese to taste.
- Bake in preheated oven until puffed and golden brown, about 35 minutes.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 12.6 g, Cholesterol 95.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 2.9 g, Sodium 399.9 mg, Sugar 2.2 g
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
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
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