Layered Zucchini Pie Recipes

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ZUCCHINI PIE



Zucchini Pie image

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

3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
½ cup vegetable oil
½ cup grated Parmesan cheese
½ teaspoon dried marjoram
1 teaspoon chopped parsley, or to taste
ground black pepper to taste

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

IMPOSSIBLY EASY ZUCCHINI PIE



Impossibly Easy Zucchini Pie image

Show the family that you still got it with this impossibly easy Zucchini pie recipe. Prep time is next to nothing, and while you're adding ingredients, know that this savory Bisquick zucchini pie recipe welcomes any vegetables! Take your pick from peppers all the way to tomatoes...even try both!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

1 cup chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick Heart Smart® mix
3/4 cup fat-free (skim) milk
2 eggs or 1/2 cup fat-free cholesterol-free egg product
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
  • Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
  • Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
  • Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 5 g, TransFat 0 g

LAYERED ZUCCHINI RAGU BAKE



Layered Zucchini Ragu Bake image

Enjoy this layered zucchini ragu bake that's made with potatoes, ground beef and cheese - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 10

Number Of Ingredients 15

3 lb small zucchini (about 9), cut lengthwise in half
2 1/2 teaspoons salt
2 large baking potatoes (about 2 lb)
1 1/2 lb lean (at least 80%) ground beef
2 large onions, chopped (2 cups)
1/4 cup dry red wine or beef broth
1 cup crushed tomatoes (from 28-oz can), undrained
2 tablespoons tomato paste
1/2 teaspoon freshly ground pepper
6 tablespoons butter or margarine
6 tablespoons Gold Medal™ all-purpose flour
3 cups milk
2 teaspoons chopped fresh rosemary leaves
4 cloves garlic, finely chopped
2 cups shredded Parmesan cheese (8 oz)

Steps:

  • Heat oven to 425°F. Spray two 17x12-inch half-sheet pans with cooking spray. Place zucchini in single layer in pans. Sprinkle with 1/2 teaspoon of the salt. Bake 20 minutes or until almost tender. Reduce oven temperature to 375°F.
  • Meanwhile, pierce potatoes with fork. Place potatoes on microwavable paper towel in microwave oven. Microwave uncovered on High 6 minutes or until partially cooked. Cool 10 minutes. Peel and thinly slice potatoes; set aside.
  • In 12-inch nonstick skillet, cook beef and onions over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in wine, tomatoes, tomato paste, 1 teaspoon salt and 1/4 teaspoon of the pepper. Heat to boiling; reduce heat to low. Simmer uncovered 7 minutes, stirring occasionally, until most of liquid is absorbed.
  • In 2-quart saucepan, melt butter over medium-low heat. Stir in flour and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in rosemary and garlic.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread half of the meat sauce in baking dish. Top with potato slices. Place half of the zucchini slices over potatoes; sprinkle with 1/2 cup of the cheese. Repeat layers with remaining meat sauce, remaining zucchini and 1/2 cup cheese. Pour white sauce over top. Sprinkle with remaining 1 cup cheese.
  • Bake uncovered 45 to 55 minutes or until top is golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 399, Carbohydrate 33 g, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1116 mg

LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE



Layered Zucchini & Yellow Squash Casserole image

A great veggie casserole when vegetables are at their peak and you just can't resist all the great produce at the farmers' market.

Provided by Ginny Sue

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 medium yellow squash, thinly sliced
2 medium zucchini, thinly sliced
1 medium onion, thinly sliced
1/2 large green bell pepper, sliced in strips
1 cup fresh mushrooms, sliced
1 large tomatoes, sliced
salt and pepper, to taste
2 tablespoons butter
2 tablespoons grated parmesan cheese

Steps:

  • Lightly grease an 8 inch square baking pan (or spray with Pam).
  • Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
  • Dot the top with butter, and sprinkle with Parmesan cheese.
  • Bake at 350F for 35 minutes or until crisp-tender.

Nutrition Facts : Calories 81.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 11.6, Sodium 73, Carbohydrate 8, Fiber 2.3, Sugar 5.4, Protein 3.2

LAYERED ITALIAN ZUCCHINI CASSEROLE



Layered Italian Zucchini Casserole image

Sliced zucchini is layered in a casserole with spaghetti sauce, Neufchatel cheese and Parmesan in this easy-to-make Italian vegetable bake.

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield Makes 8 servings.

Number Of Ingredients 6

2 zucchini, trimmed
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 egg, beaten
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/8 tsp. pepper
1 cup CLASSICO Tomato and Basil Pasta Sauce

Steps:

  • Heat oven to 400ºF.
  • Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
  • Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
  • Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

LAYERED ZUCCHINI AND TOMATO BAKE



Layered Zucchini and Tomato Bake image

Got this from a section in the paper that had ideas for things to do with tomatoes. It's not exactly a recipe in that it has no measures. The amounts I listed are just ballpark amounts to get the recipe idea to become public here.

Provided by Oolala

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 -3 fresh tomatoes, sliced
2 -3 large zucchini, sliced into coins
2 tablespoons olive oil, to brush the veggies
1/2 teaspoon dried oregano (to taste)
1/2 teaspoon basil (to taste)
salt, to taste
fresh ground black pepper, to taste
1/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 400 degrees F.
  • You can use any amounts you like but this is what you do: oil a shallow baking dish and cover the bottom of the dish with alternating slices of zucchini and tomato.
  • Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish.
  • Add salt and pepper.
  • Sprinkle the top with freshly grated Parmesan cheese and bake until cooked through, about 15 minutes or so, check so the cheese doesn't burn.

Nutrition Facts : Calories 125.5, Fat 9.2, SaturatedFat 2.2, Cholesterol 5.5, Sodium 111.7, Carbohydrate 7.8, Fiber 2.4, Sugar 5.7, Protein 4.9

LAYERED ZUCCHINI PIE



Layered Zucchini Pie image

Use up those summer zucchini to make this tasty pie! Best served chilled, but warm is good too.

Provided by ROSANNACANADA

Categories     Savory Pies

Time 1h55m

Yield 8

Number Of Ingredients 13

½ pound bulk Italian sausage
1 tablespoon olive oil
3 zucchini, cut into 1/4 inch slices
3 cloves garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
2 (8 ounce) packages refrigerated crescent rolls
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup sun-dried tomato pesto
3 eggs
⅓ cup heavy cream
1 teaspoon paprika

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Line a 10 inch springform pan with parchment paper.
  • Heat a large skillet over medium-high heat. Stir in the Italian sausage; cook and stir until evenly browned, about 10 minutes. Drain well and reserve.
  • Heat the olive oil the skillet over medium heat. Stir in zucchini and garlic; cook until zucchini is lightly browned, about 10 minutes. Stir basil into the skillet; cover and simmer until zucchini is soft, about 5 minutes. Season with salt and pepper to taste. Cool slightly; place in a square of cheesecloth or a colander and squeeze dry.
  • Use one can of crescent dough to form a crust in the springform pan, pressing dough up sides. Layer 1/2 cup mozzarella , the cooked zucchini, the cooked sausage, and the remaining 1/2 cup of mozzarella in the crust. Sprinkle with Parmesan cheese; dot with the pesto. Beat the eggs, cream, and paprika in a large bowl; season with salt and pepper. Pour egg mixture over layered ingredients in crust. Place remaining crescent dough, in one piece, on top of pan to form a top crust. Trim; poke hole in the middle to vent.
  • Place pan on a baking sheet. Bake in preheated oven for 35 minutes. Cover with aluminum foil; bake an additional 15 minutes. Turn off oven; allow pie to rest in warm oven for 20 minutes. Serve warm, or refrigerate for at least 3 hours to serve chilled.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 27.5 g, Cholesterol 99.5 mg, Fat 29.5 g, Fiber 1.1 g, Protein 16.6 g, SaturatedFat 10.3 g, Sodium 882.6 mg, Sugar 6 g

LAYERED ZUCCHINI PIE



Layered Zucchini Pie image

Use up those summer zucchini to make this tasty pie! Best served chilled, but warm is good too.

Provided by ROSANNACANADA

Categories     Savory Pies

Time 1h55m

Yield 8

Number Of Ingredients 13

½ pound bulk Italian sausage
1 tablespoon olive oil
3 zucchini, cut into 1/4 inch slices
3 cloves garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
2 (8 ounce) packages refrigerated crescent rolls
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup sun-dried tomato pesto
3 eggs
⅓ cup heavy cream
1 teaspoon paprika

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Line a 10 inch springform pan with parchment paper.
  • Heat a large skillet over medium-high heat. Stir in the Italian sausage; cook and stir until evenly browned, about 10 minutes. Drain well and reserve.
  • Heat the olive oil the skillet over medium heat. Stir in zucchini and garlic; cook until zucchini is lightly browned, about 10 minutes. Stir basil into the skillet; cover and simmer until zucchini is soft, about 5 minutes. Season with salt and pepper to taste. Cool slightly; place in a square of cheesecloth or a colander and squeeze dry.
  • Use one can of crescent dough to form a crust in the springform pan, pressing dough up sides. Layer 1/2 cup mozzarella , the cooked zucchini, the cooked sausage, and the remaining 1/2 cup of mozzarella in the crust. Sprinkle with Parmesan cheese; dot with the pesto. Beat the eggs, cream, and paprika in a large bowl; season with salt and pepper. Pour egg mixture over layered ingredients in crust. Place remaining crescent dough, in one piece, on top of pan to form a top crust. Trim; poke hole in the middle to vent.
  • Place pan on a baking sheet. Bake in preheated oven for 35 minutes. Cover with aluminum foil; bake an additional 15 minutes. Turn off oven; allow pie to rest in warm oven for 20 minutes. Serve warm, or refrigerate for at least 3 hours to serve chilled.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 27.5 g, Cholesterol 99.5 mg, Fat 29.5 g, Fiber 1.1 g, Protein 16.6 g, SaturatedFat 10.3 g, Sodium 882.6 mg, Sugar 6 g

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