CHEESY ZUCCHINI PIE
For a light lunch or brunch that costs just 76 cents per serving, fix this quiche-like dish made with crescent roll dough. "This zucchini pie is delicious, easy and inexpensive," writes Melissa Collins from South Daytona, Florida.
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides of plate to form a crust; seal perforations., In a large skillet, saute zucchini and garlic in butter until crisp-tender. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese. , Cover edges loosely with foil. Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 292 calories, Fat 19g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 559mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.
ZUCCHINI AND RICE CASSEROLE
This is a great recipe to use all that zucchini from your garden, cheesy and delicious!
Provided by Paula
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
- Preheat oven's broiler. Grease a 9x13 inch baking dish.
- Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
- Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
- Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
- Broil about 6 inches from the source of heat until lightly browned and bubbly.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 19 g, Cholesterol 65.8 mg, Fat 17.5 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 7.6 g, Sodium 263 mg, Sugar 2.4 g
ZUCCHINI PIE
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
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
ZUCCHINI RICE PIE
I found this recipe years ago. Anyone who grows zucchin will know -- you are always looking for something different !!! If you like zucchini slice, heres another for you to try!! A great side dish.
Provided by Tisme
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan saute onion, mushrooms,.
- zucchini, basil and oregano in the butter or magarine on medium heat, until tender (not brown.).
- Stir in the rice, eggs, milk, and half the cheese (N.B. Half cheese). Turn mixture into a well buttered 23cm pie plate and sprinkle with remaining cheese.
- Bake uncovered at 180dg until set, approx 25 to 35 minutes.
- Let stand for 1o minutes before cutting. Garnish with tomatoes and parsley.
Nutrition Facts : Calories 206.9, Fat 10.3, SaturatedFat 5.2, Cholesterol 172.5, Sodium 190.4, Carbohydrate 18.3, Fiber 1.1, Sugar 2.3, Protein 10
ZUCCHINI PIE WITH PARMESAN RICE CRUST
Make and share this Zucchini Pie With Parmesan Rice Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°; spray a 13 x 9 inch ovenproof baking dish with non-stick cooking spray.
- In a saute pan, melt the butter, add in the onion and garlic; cook, stirring, until the onion is soft, about 2-3 minutes.
- Add in zucchini, and cook until the zucchini is no longer giving off moisture, about 4-6 minutes.
- Season with salt, pepper, and Tabasco.
- Sprinkle with the flour and cook, whisking, for 2 minutes.
- Gradually stir in the broth, whisking until smooth.
- Add in cream, and bring to a boil.
- Pour the zucchini mixture into the casserole dish; sprinkle with the rice and then the cheese.
- Bake for 25-30 minutes, until the rice is tender and the cheese is golden.
Nutrition Facts : Calories 282.3, Fat 18.6, SaturatedFat 11.3, Cholesterol 60.9, Sodium 780.8, Carbohydrate 22.4, Fiber 1.2, Sugar 2.2, Protein 7.2
ZUCCHINI AND RICE CASSEROLE
Provided by Craig Claiborne
Categories dinner, lunch, casseroles, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare rice and set aside to cool.
- Preheat oven to 325 degrees.
- Heat oil in large skillet and add onions and garlic. Cook, stirring, until wilted. Add marjoram and zucchini. Cook, stirring, without browning, about 5 minutes. Add salt and pepper to taste. Pour mixture into bowl. Beat together cottage cheese and eggs and add to zucchini mixture. Add rice, salt, pepper and chopped parsley. Blend well. There should be about 5 cups.
- Pour mixture into 5- or 6-cup casserole. Place in oven and bake 45 minutes.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 527 milligrams, Sugar 4 grams, TransFat 0 grams
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