Best Deep Dish Zucchini Pie Recipes

ZUCCHINI DEEP DISH PIE image

Yield 8 people

Number Of Ingredients 3

1 pkg refrigerator crescent rolls. 2 tsp dijon mustard. Filling: 4 small zucchini thinly sliced. 1 cup chopped onion. 2 T butter
melted. 1 pressed garlic clove. 1/2 tsp Italian seasoning. 1/4 t salt
and 1/4 t pepper. 2 T fresh parsley. 2 eggs. 2 cups shredded mozarella cheese.

Steps:

375 for oven. Unroll dough and place into a pie plate and press together to form a crust. Spread mustard over the bottom. Cook zucchini and onion in butter on med high heat. Season with salt pepper and seasoning. Remove from heat and stir in parsley. Whisk eggs and stir in cheese. Add vegetables and pour into pan. Spread evenly and bake at 30 minutes. Cut into wedges to serve.

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