Grandmas Sicilian Delight Zucchini Pie Recipes

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GRANNY'S ITALIAN ZUCCHINI PIE



Granny's Italian Zucchini Pie image

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

¼ cup butter
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
2 eggs, well beaten
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) tube refrigerated crescent rolls
2 tablespoons yellow mustard

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

GRANDMA'S PIZZA



Grandma's Pizza image

Provided by Michael Symon : Food Network

Categories     main-dish

Yield 2 pizzas

Number Of Ingredients 14

2 1/2 cups flour (I'm using bread flour but you could use all-purpose)
1 tablespoon kosher salt
1 teaspoon instant yeast or 1/2 ounce fresh yeast
Extra-virgin olive oil, for the baking sheets
One 28-ounce can crushed tomatoes (San Marzano if possible)
6 tablespoons extra-virgin olive oil
10 leaves fresh basil
3 cloves garlic
Kosher salt
12 ounces mozzarella (fresh if possible), sliced or shredded
Cracked black pepper
Chile flakes, for sprinkling, optional
Grated Parmesan, for sprinkling
12 leaves fresh basil

Steps:

  • For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
  • Position an oven rack in the center of the oven and preheat to 450 degrees F.
  • Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days.
  • Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won't be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
  • For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth.
  • For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and chile flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve.

GRANDMA PAULINE'S ZUCCHINI PIE



Grandma Pauline's Zucchini Pie image

My mother-in-law passed this amazing recipe on to me, so I tweaked it a tiny bit and just had to share it!

Categories     Desserts     Sides     Desserts     Appetizers     Sides     Sides

Number Of Ingredients 1

2 heaping cups of grated zucchini(2 small or 1 large) ½ cup grated or shredded parmesan cheese ½ cup olive oil ½ cup chopped or minced onion 3 eggs 1½ cup Bisquick buttermilk baking mix 2-3 garlic cloves, minced or grated To taste: parsley, salt, and pepper

Steps:

  • Preheat oven to 350° and spray a 9-inch pie plate (glass works best) with non-stick cooking spray. In large mixing bowl, or with your Cuisinart Stand Mixer, mix together all ingredients except zucchini. Once thoroughly moistened and lumps gone, add grated zucchini or grate right into bowl with other ingredients. Mix together and pour batter into pie plate. Bake at 350 degrees for 35-40 minutes or until golden brown. Allow to cool slightly before slicing. Enjoy!

GRANDMA'S SICILIAN DELIGHT ZUCCHINI PIE



GRANDMA'S SICILIAN DELIGHT ZUCCHINI PIE image

Categories     Egg     Herb     Vegetarian

Yield 6 to 8 servings

Number Of Ingredients 12

4 Eggs
1 Cup Bisquick Mix
1/2 Cup Vegetable Oil
3 Cups Zuchinni(cut in small cubes,skin left on)approx.3 small zuchinni.)
1/2 Cup grated Parmigiano Cheese.
1 Med.onion (finely chopped).
1 small bunch italian parsley(washed,stems removed)& finely choppped.
2 small garlic cloves(peeled & finely chopped).
Pinch dried oregano.
Pinch salt.
Black pepper,freshly ground.
(Be generous with the pepper, as it should be 'slightly' pronounced in this recipe.)

Steps:

  • AFTER all vegetables are diced, preheat oven to 350 degrees. Beat the eggs in large bowl. Add the Bisquick mix and Oil, stirring until blended(with a wooden spoon.) Add all the other ingredients, blending until all ingredients are incorporated. Butter a medium-size square baking pan (Preferably a glass pyrex dish). Add the zucchini mixture to the baking pan. Before placing baking pan in oven "Tap"-it slightly (on your counter) to release any air bubbles. Place in the middle of the oven, (DO NOT cover.) Bake for 30-35 minutes. Should be light golden brown. DO NOT open the oven while baking. After 30 minutes, peek in oven.It should be slightly golden in color. If not, bake for 5 additional minutes or until 'slightly' golden in color. Remove from oven, and let settle on hot plate for 5 minutes. Cut in squares and serve. This also tastes great at room temperature. Leftovers are great the next day; see for yourself! Thanks Grandma..

GRANDMA"S ZUCCHINI CASSEROLE-GIADA DE LAURENTIIS



Grandma

This is my version of a recipe I saw Giada make on her show. She puts bread crumbs between the zucchini layers but I think they taste soggy so I just put them on top. I sometimes just use an Italian shredded cheese blend as a substitute for the cheeses.

Provided by linguinelisa

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
5 medium zucchini, sliced lengthwise in 1/4-inch slices (about 1 1/2 lbs.)
salt
pepper
1 cup cream or 1 cup evaporated milk
1 cup shredded mozzarella cheese
1 cup shredded Fontina cheese
1/4 cup shredded romano cheese
1/3 cup dried bread, crumbs
4 tablespoons butter, cut into smaller pieces

Steps:

  • Grease a baking dish with olive oil.
  • Layer in dish zucchini, salt and pepper, cream and cheeses. Make 3 layers. Top with bread crumbs, then butter. Bake at 375 for 35 to 40 minutes.

GRANDMA'S PICKLED FRESH ZUCCHINI



Grandma's Pickled Fresh Zucchini image

Grandpa did the gardening, and oh what a gifted gardner, and grandma cooked up his magnificent bounty. Whenever the zucchini was taking over grandpa's vegetable patch, grandma would whip up this delicious, tangy side dish. It's a flavorful accompaniment to any grilled meat, a terriffic addition to your salad plate or antipasto platter, and its herbed-vinegary jolt will turn an ordinary panini or deli sandwich into something extraordinary! Grandma's storing trick: A Mason jar - She layered the zucchini slices horizontally in the jar and kept them refrigerated for up to 2 weeks.

Provided by Feast Your Eyes

Categories     Greens

Time 35m

Yield 1 Pint

Number Of Ingredients 12

1 large yellow zucchini (about 1 pound)
1 large green zucchini (about 1 pound)
2 tablespoons extra virgin olive oil
1/4 teaspoon onion powder
coarse salt & freshly ground black pepper, to taste
2 tablespoons fresh lemon juice
2 tablespoons fresh basil, chopped
1 tablespoon fresh flat-leaf Italian parsley, chopped
1 small garlic clove, cut lengthwise (4-5 slivers)
1 tablespoon lemon zest
1/8 teaspoon crushed red pepper flakes (optional)
1 cup red wine vinegar

Steps:

  • Preheat oven to 475 degrees F.
  • Scrub and trim the zucchini tops; cut crosswise into 1/4" - thick slices.
  • In a mixing bowl, toss the zucchini with the olive oil; season with the onion powder, salt and pepper.
  • Lay the zucchini slices on 2 large rimmed baking sheets without overlapping. Roast until zucchini are tender and undersides are a golden brown (about 10 - 12 minutes). Drain on a plate lined with paper towels; let cool.
  • Transfer cooled zucchini to a mixing bowl; add the lemon juice, basil, parsley, garlic, lemon zest, and red pepper flakes (optional). Give a gentle toss, and set aside.
  • In a small saucepan, bring the vinegar to a boil. Boil until reduced to 1/2 cup (about 2-3 minutes). Let cool a-bit.
  • Pour the reduced-vinegar over the zucchini; gently fold until well coated.
  • Lay several slices of the zucchini in the bottom of a Mason jar. Fill the center with more slices so that the layer is even. Continue layering until the jar is full. (The garlic slivers can be placed randomly in the layers of zucchini, or completely omitted.).
  • Press down on the zucchini to compress it. Pour the remaining reduced- vinegar over the slices so it covers the top layer.
  • Chill for a minimum of 4 hours (longer is better). Store in the refrigerator for up to two weeks.
  • Serve chilled or at room temperature.
  • COOK'S TIP: Try preparing eggplant and carrots in this same manner, DELICIOUS!
  • COOK'S NOTE: Actual Preparation Time is 10 minutes plus chilling.

Nutrition Facts : Calories 363.8, Fat 28.3, SaturatedFat 4, Sodium 72.7, Carbohydrate 27.5, Fiber 8.6, Sugar 12.5, Protein 8.7

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