Sweet Zucchini Pie Recipes

IMPOSSIBLY EASY ZUCCHINI PIE

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.

SWEET ZUCCHINI PIE

Steps:

• In a saucepan, bring water to a boil. Add zucchini; cook for 3 minutes. Drain and pat dry. In a bowl, combine the zucchini, sugars, flour, lemon juice, cinnamon, cream of tartar and salt. Transfer to a greased 1-1/2-qt. baking dish., For topping, in a bowl, combine the flour and sugars. Cut in butter until mixture resembles coarse crumbs. Sprinkle over zucchini mixture. , Bake at 375° for 45-50 minutes or until topping is golden brown and filling is bubbly around the edges.

SWEET ZUCCHINI PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place zucchini in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain. Blend in a blender until smooth. Measure 2 cups blended zucchini; pour into a large bowl.
• Whisk milk, sugar, eggs, cinnamon, allspice, ginger, and nutmeg together with blended zucchini until smooth. Pour into pie crust.
• Bake in the preheated oven until center of pie is set and a knife inserted in the center comes out clean, 45 to 60 minutes.

SWEET POTATO, ZUCCHINI AND CHEDDAR PIE

Steps:

• Pastry Crust: In the bowl of a food processor, place flour, butter and salt. Pulse a few seconds at a time until the mixture has a grainy texture. Add the egg, oil and water. Pulse again a few seconds at a time until the dough begins to form a ball. Add a little water if necessary. Remove the dough from the processor. Form a ball with your hands. Cover with plastic wrap. Refrigerate for 30 minutes.
• Mashed Sweet Potatoes: In a saucepan, sauté the onion and sweet potatoes in the butter for 2 minutes. Add the water and bring to a boil. Season with salt and pepper. Cover and simmer gently for about 25 minutes or until the potatoes are tender.
• Meanwhile, roll out the dough on a floured work surface. Line a 25-cm (10-inch) quiche plate. Refrigerate for 30 minutes.
• With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
• In a food processor, puree 750 ml (3 cups) of sweet potatoes, the flour and cloves until smooth. Blend in the eggs. Season with salt and pepper.
• In a bowl, gently blend the mashed sweet potatoes with the remaining potatoes cubes. Adjust the seasoning. Spoon into the crust. Bake for 30 minutes.
• Topping: Sprinkle the pie with the cheese. Lay the zucchini in a rosette pattern, starting from the outside and moving inward. Scatter the olives evenly over the pie. Drizzle with the oil. Season with salt and pepper. Bake for about 30 minutes. Allow to cool slightly and serve.