ZUCCHINI TOMATO PIE
Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.
Provided by VEGAS
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
- Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
- Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 147.5 calories, Carbohydrate 14.2 g, Cholesterol 99.5 mg, Fat 6.9 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 516 mg, Sugar 3.7 g
ZUCCHINI ONION PIE
We get a lot of zucchini when it's in season. This is a good and different way to use the excess. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned.
Nutrition Facts : Calories 353 calories, Fat 27g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 627mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
ZUCCHINI, CORN, AND TOMATO PIE
Still trying to figure out what to do with the zucchini? Here's a great dish that is absolutely delicious!
Provided by Kim Graber
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
- In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 16.8 g, Cholesterol 76.8 mg, Fat 6.8 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 3.6 g, Sodium 406.2 mg, Sugar 2.9 g
IMPOSSIBLY EASY ZUCCHINI PIE
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
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
HEIRLOOM TOMATOES AND ZUCCHINI PIE
Well this was something my mom used to make. since then I have reinvented it and this is what I love to cook for summer. A slice of this ... a few slices of good skirt steak marinated and grilled and a fresh tossed salad. What more could you want? This is perfect!
Provided by SarasotaCook
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
- Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
- Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
- Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
- Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.
Nutrition Facts : Calories 282.9, Fat 15.9, SaturatedFat 6.8, Cholesterol 24.4, Sodium 747.2, Carbohydrate 24, Fiber 2, Sugar 2.8, Protein 11.1
ZUCCHINI HAMBURGER PIE
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
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.
CORN, ZUCCHINI, AND TOMATO PIE
Steps:
- Preheat the oven to 375°. In a 13 by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables. Cover the vegetable swith the tomatoes. Sprinkle with the remaining salt and pepper.
- In a small bowl, combine the cheese and the bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil. Bake the pie for 30 minutes, or until the cheese is bubbling. Remove it from the oven, and let it stand for 5 minutes before serving.
ZUCCHINI TOMATO PIE
When zucchini and tomatoes are abundant in the summer, this pie is a delicious way to use them. It's almost like a quiche but a little heavier. Simple to make, this could be enjoyed for lunch, dinner, brunch, or even breakfast. Filled with great flavor and different textures from the veggies, it's very satisfying.
Provided by Jenay Tate @CoalfieldCookin
Categories Breakfast Casseroles
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Lightly grease bottom and side of 9-inch pie plate.
- Combine chopped zucchini, tomato, and onion in a bowl. Mix well with cheese. Spread in pie plate.
- Stir together the remaining ingredients with a fork until blended.
- Pour over veggies in a pie plate.
- Bake for about 35 minutes or until a knife inserted in the center comes out clean. Cool for at least 10 minutes.
ZUCCHINI - TOMATO PIE
This recipe is by Bisquick. It's good to make in the heart of gardening season. It's easy to make and relatively quick.
Provided by cando
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Grease a 10-inch quiche dish or pie plate. Sprinkle zucchini, tomato, onion and cheese into plate.
- Beat remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with hand beater.
- Pour into plate. Bake until knife inserted in center comes out clean - about 30 minutes.
- Cool 5 minutes before cutting and serving.
Nutrition Facts : Calories 136.7, Fat 6.6, SaturatedFat 2.8, Cholesterol 89.6, Sodium 405.8, Carbohydrate 12.6, Fiber 1, Sugar 3, Protein 7
CHOCOLATE ZUCCHINI LOAF CAKE
This simple, one-bowl loaf cake is a sweet way to make the most of zucchini season. Chocolate cake batter is flecked with shreds of raw zucchini and studded with bittersweet chocolate chips for a summertime cake that's fit for either breakfast or dessert. While some recipes call for squeezing the excess water out of the shredded zucchini, this loaf cake takes full advantage of the summer vegetable: The zucchini is taken directly from the grater to the bowl for additional moisture. The resulting cake strikes the perfect balance; it's rich and fudgy, but still maintains a tender crumb. The cake will keep on the counter for 4 to 5 days, loosely covered, and only gets better with age.
Provided by Jesse Szewczyk
Categories quick breads, dessert
Time 3h30m
Yield 1 loaf (about 8 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
- In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
- Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
- Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
- Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.
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CRUSTLESS ZUCCHINI TOMATO PIE - WHOLESOMELICIOUS
From wholesomelicious.com
5/5 (2)Category BreakfastServings 6Estimated Reading Time 4 mins
- Slice the zucchini into thin slices. Place zucchini on a tea towel or paper towels in a single layer and sprinkle with salt. Place another tea towel or paper towel on top. Let the zucchini "sweat" to remove excess moisture. This will take about 10-15 minutes.
- Preheat the oven to 350 degrees. Heat a large cast iron skillet to medium high heat. Once hot, coat with a bit of oil and add the bacon. Cook until desired crispiness (3-5 minutes per side), remove from pan and set aside. Keep the pan hot but reduce to medium and reserve 1 tbsp bacon grease.
- Toss zucchini into the pan, allowing zucchini to saute until translucent (about 5-6 minutes). Set aside the zucchini.
- Add in an additional tbsp of oil if needed, then toss in the tomatoes and garlic. Cook tomatoes until the skins begin to soften and carmalize (about 10 mins). Remove from the pan from heat.
TOMATO ZUCCHINI PIE - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
5/5 (2)Total Time 35 minsCategory Brunch, Dinner, LunchCalories 340 per serving
- Combine flour, butter, 3/4 teaspoon of salt, 1 egg yolk, 2 tablespoons of water and 1 tsp pepper in a mixer. Mix on low until dough sticks together when pressed. Add 1-2 more tablespoons of water if needed. Press the dough into the prepared pie dish. Pierce dough all over with a fork. Brush with 1 egg yolk. Set in freezer 5 minutes to set.
- Pour the egg whites onto the bottom of the pie crust and bake the crust for 15 minutes. Set aside.
- Microwave the sliced zucchini for 4 minutes or until tender. Drain the extra water on paper towels and squeeze out any extra liquid.
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