Best Layered Zucchini Pie Recipes

ZUCCHINI PIE

Zucchini Pie image

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

Ingredients

3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
½ cup vegetable oil
½ cup grated Parmesan cheese
½ teaspoon dried marjoram
1 teaspoon chopped parsley, or to taste
ground black pepper to taste

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

VEGETABLE PIE

Vegetable Pie image

This tasty Vegetable Pie recipe is packed with tomatoes, zucchini, yellow squash and onion, and layered with a delicious cheese spread.

Provided by Lauren Allen

Categories Main Course

Time 1h

Number Of Ingredients 11

Ingredients

1 9-inch pre-baked pie crust
3 tomatoes (, peeled and sliced (Roma work best))
1 small zucchini (, sliced into rings)
1 small yellow squash (, sliced into rings)
1/2 cup sweet onion ((or red onion), sliced)
10 fresh basil leaves (, chopped)
1 cup shredded mozzarella cheese
1 cup freshly shredded cheddar cheese
3/4 cup mayonnaise ((or half mayo, half Greek yogurt))
2 Tablespoons freshly grated parmesan cheese
salt and freshly ground black pepper

Steps:

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top.
Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top.
Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
To serve, cut into slices and serve warm.

Nutrition Facts : Calories 252 kcal, Carbohydrate 4 g, Protein 9 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 351 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ZUCCHINI ONION PIE

Zucchini Onion Pie image

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

Ingredients

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

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.

IMPOSSIBLY EASY ZUCCHINI PIE

Impossibly Easy Zucchini Pie image

This low calorie zucchini pie reminds me of a very light quiche and makes a delicious side dish or light lunch.

Provided by Peter | Simple Nourished Living

Categories Main Course

Time 50m

Number Of Ingredients 9

Ingredients

1 cup chopped zucchini (about 1 small)
1 cup chopped tomato (about 1 large)
1/2 cup chopped onion (about 1 medium)
1/3 cup grated Parmesan cheese
1/2 cup Original Bisquick Baking Mix
1 cup milk (I used unsweetened almond milk)
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs

Steps:

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.
Let pie stand for at least 5 minutes before cutting. Slice into 6 wedges before serving.
Store any leftovers in an airtight container in the refrigerator for up to one week.

Nutrition Facts : ServingSize 1 /6th recipe, Calories 115 kcal, Carbohydrate 12 g, Protein 7 g, Fat 5 g, Fiber 1 g

IMPOSSIBLE ZUCCHINI-TOMATO CHEESE PIE

Impossible Zucchini-tomato Cheese Pie image

This recipe is from "The Chopping Block' printed in a local magazine. I have not made it but love Impossible Pies of all kinds. I searched Zaar but could not find another one -

Provided by Bergy

Categories Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups zucchini, chopped,unpeeled
1/2 cup onion, chopped
1 cup chopped tomato, fresh,unpeeled
1/4 cup grated low-fat parmesan cheese
1/3 cup low-fat cheddar cheese, grated
1 1/2 cups evaporated skim milk
3/4 cup reduced-fat baking mix
1 teaspoon dry parsley flakes
pepper

Steps:

Preheat oven to 400F.
Spray a 10" deep dish pie plate with veggie oil.
Layer the zucchini,onion,& tomato in the pie plate.
Sprinkle cheeses evenly over the veggies.
Combine the biscuit mix, pepper, parsley& milk, mix well using a whisk.
Pour mixture over the veggies.
Bake for 30 minutes or until a knife comes out clean, cool on wire rack for 5 minutes- serve.