Moms Zucchini Pie Recipes
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs. walter
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
FAST AND EASY ZUCCHINI PIE
From Gooseberry Patch-Mom's Favorite Recipes. I received this in the Cookbook Swap from mandabears and just love the simplicity of the recipes and the wholesomeness that comes with them. Easy to make, simple food that is nutritous and tasty!
Provided by Chef1MOM-Connie
Categories One Dish Meal
Time 32m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute zucchini and onion in butter for 10 minutes, remove from heat and set aside.
- Whisk the next 8 ingredients together, stir in mozzerealla cheese.
- Fold in zucchini mixture, set aside.
- Line the bottom and sides of an ungreased 10" pie pan with crescent rolls, pinch seams to seal. Brush with musterd:pour egg and zucchini mixture into crust.
- Bake at 350 degrees until set, about 17-20 minute Cover crust edging with aluminum foil during last 10 min of baking.
- note- You may use fresh seasonings, just adapt to measurements, 1/2 t dried oregano = 1 tsp fresh oregano.
Nutrition Facts : Calories 217.9, Fat 12.2, SaturatedFat 6.4, Cholesterol 87, Sodium 597.3, Carbohydrate 19.2, Fiber 2.1, Sugar 3.8, Protein 8.5
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs walter
Categories Zucchini Side Dishes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
NO CRUST ZUCCHINI PIE
This came from a Bisquick box in 1983 and I make it over and over again and my family loves it till today. A quick and easy lunch or as an appetizer, you'll love this as well.
Provided by Gingerbee
Categories Lunch/Snacks
Time 1h5m
Yield 1 14" pan, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, grate zucchini; set aside.
- Combine Bisquick, oil, eggs and mix well.
- Add zucchini, onion, cheeses, parsley, salt and pepper.
- Pour zucchini batter into a greased 9" x 14" baking pan, then place fresh tomato slices on top; sprinkle with more mozzarella before placing in oven.
- Preheat oven to 350 degrees and bake for 45 minutes.
- Center will be slightly firm to the touch and color will be light golden in color.
- Note: I've cut the prep-time by placing all the ingredients (not zucchini) in the food processor and then mixing in the zucchini at the last before placing in the baking pan.
Nutrition Facts : Calories 316.5, Fat 24.3, SaturatedFat 5.8, Cholesterol 125.4, Sodium 754, Carbohydrate 13.2, Fiber 1, Sugar 3.5, Protein 11.8
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