Zucchini Deep Dish Pie Recipes

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CRESCENT ZUCCHINI PIE



Crescent Zucchini Pie image

A tender, flaky crust makes this egg- and zucchini-based pie a special treat. The cheese, herbs and seasonings add delectable flavor. -Zelda DeHoedt, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 tablespoons butter, cubed
2 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Steps:

  • Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard., In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust., Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 413 calories, Fat 30g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 15g protein.

SUMMERTIME ZUCCHINI PIE



Summertime Zucchini Pie image

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

1 (9 inch) prepared deep-dish pie crust
4 slices bacon
2 zucchini, thinly sliced
1 cup chopped cremini mushrooms
1 onion, chopped
2 teaspoons minced garlic
2 teaspoons Italian seasoning
2 teaspoons chopped dill weed
1 teaspoon minced fresh parsley
½ teaspoon garlic salt
½ teaspoon ground black pepper
1 cup shredded mozzarella cheese, divided
2 eggs, lightly beaten
grated Parmesan cheese, or to taste

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

ZUCCHINI APPLE PIE



Zucchini Apple Pie image

I'm an RN and a patient's family shared this recipe with me when I was complaining about having too much zucchini. It tastes surprisingly like apple, most people don't realize it's not apple until you tell them. Make sure the zucchini used in recipe has skin soft enough that your thumbnail can pierce it.

Provided by Elizabeth Wood

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 ¼ cups packed brown sugar
1 ½ teaspoons ground cinnamon
1 ½ teaspoons cream of tartar
1 pinch ground nutmeg
3 tablespoons all-purpose flour

Steps:

  • Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
  • In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
  • Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 50 g, Fat 7.7 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 135 mg, Sugar 34.9 g

ITALIAN ZUCCHINI PIE



Italian Zucchini Pie image

This pie is Wonderful... I made for my adult children & they fell in love with it. Surprisingly the men LOVED it. I also made it for my friends mothers day celebration (about 20 people, made two pies) and her they all really loved it too. When there was only 1/2 pie left she took it and hid it from everyone so she could take it home LOL

Provided by Pricilla

Categories     Savory Pies

Time 55m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 13

4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup margarine or 1/4 cup olive oil
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chopped fresh basil
1/4 teaspoon chopped fresh oregano
2 eggs, beaten
2 cups shredded mozzarella cheese or 2 cups muenster cheese
1 tablespoon dijon-style mustard
1 homemade deep dish pie shell

Steps:

  • Saute the zucchini and onion in the butter until zucchini is softened and onions are translucent. Stir in the chopped parsley, salt, pepper, garlic powder, basil and oregano.
  • In large mixing bowl, combine the eggs, cheese and mustard, then add the zucchini/onion mixture.
  • Spread the pie crust across the bottom and up the sides of baking dish that has been lightly greased. Carefully lift it into the dish and press across the bottom and up the sides.
  • Pour zucchini mixture into the crust and bake in a preheated 375 degree oven for 18 to 20 minutes. Cover with foil for last 10 minutes of baking. Let stand 10 minutes before serving.

DEEP-DISH ZUCCHINI PIE



Deep-Dish Zucchini Pie image

Number Of Ingredients 10

1 (9-inch) deep-dish pie crust
4 cups water
4 cups zucchini, diced
4 eggs
1/2 cup onion, finely diced
1/2 cup skim milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
1/4 cup grated Parmesan cheese

Steps:

  • Place pie crust in a 9" deep-dish pie plate; set aside. Bring water to a boil in a large saucepan; add zucchini. Reduce heat; cover and simmer until tender, about 4 minutes. Drain zucchini well in a colander, pressing with a paper towel to remove any excess liquid. In a bowl, whisk eggs until frothy. Stir in zucchini, onion, milk, salt, pepper and 2/3 cup Cheddar cheese. Pour zucchini mixture into pie crust; sprinkle with remaining Cheddar cheese and Parmesan cheese. Bake at 350 degrees for 45 minutes, or until golden and center is set. If crust edges are browning too fast, cover edges with aluminum foil. Let stand several minutes; cut into wedges. Tip: When chopping onions, celery or green peppers, it takes only a moment to chop some extras. Tuck them away in the freezer for a quick start to dinner another day.

Nutrition Facts : Nutritional Facts Serves

ZUCCHINI HAMBURGER PIE



Zucchini Hamburger Pie image

This hamburger pie is a family favorite handed down from my dear aunt. It is so hearty that it satisfies the appetite well. And my family has always enjoyed the idea of having pie for supper! -Eloise Swisher, Roseville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

1/2 pound ground beef
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 cup diced green pepper
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
Pastry for double-crust deep-dish pie
4 cups sliced zucchini, divided
2 medium tomatoes, peeled and thinly sliced

Steps:

  • In a skillet, cook beef, onion, salt and garlic salt over medium heat until meat is no longer pink; drain. Add the green pepper, oregano, parsley, bread crumbs, cheese and egg; mix well. Set aside. , Place bottom pastry in pie plate; layer 2 cups of zucchini in crust. Cover with beef mixture. Top with tomato slices and remaining zucchini. Place top pastry over zucchini. Cut a few slits in top. , Bake at 350° for 1 hour or until crust is lightly browned.

Nutrition Facts : Calories 353 calories, Fat 19g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 745mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

ZUCCHINI ONION PIE



Zucchini Onion Pie image

A nice way to use up all that extra zucchini your garden is producing, I did chose to add 1 chopped sweet red pepper to mine and baked in mini pie rounds so that I could freeze some for later.

Provided by Bonnie G 2

Categories     Breakfast

Time 35m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 10

3 eggs
1 cup parmesan cheese, grated
1/2 cup canola oil
1 tablespoon fresh parsley, minced
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups zucchini, sliced
1 cup baking mix, bisquick
1 small onion, chopped

Steps:

  • In large bowl whisk together first seven ingredients.
  • Stir in zucchini and baking mix.
  • Pour into greased 9" deep dish pie plate.
  • Bake at 350 for 25-30 minutes or until lightly browned.

Nutrition Facts : Calories 375.8, Fat 28.8, SaturatedFat 5.9, Cholesterol 108.1, Sodium 609, Carbohydrate 17.6, Fiber 1.3, Sugar 4.8, Protein 12.2

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Top Asked Questions

How to make a zucchini pie?
Roll out the pie dough into a baking dish, prick it with the prongs of a fork and fill it with the batter. Cook at 350°F for about 30 minutes. Dice some zucchini and add to a pan with oil, salt, and mint. Let cool and mix with some ricotta and parmesan cheese.
How long does it take to bake a zucchini and tomato pie?
Preheat oven to 400F degrees. Lightly grease a 9-inch pie dish. Layer zucchini, tomatoes, onion and cheese in prepared pie dish. In a medium mixing bowl, stir together the baking mix, milk, salt, pepper and eggs until well blended. Pour into pie dish. Bake for 35 minutes, or until a knife inserted near the center comes out clean.
How do you cook zucchini for pizza?
Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. Separate dough into 8 triangles.
What is Bisquick zucchini pie made of?
This easy Bisquick Zucchini Pie will soon become your go-to summer dish! This simple Zucchini Pie is a deep dish savory pie made with layers of thinly-sliced zucchini, onion and two different types of cheese. Instead of a traditional pastry pie crust, this "crustless zucchini pie" comes together with a batter made from Bisquick and eggs.

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