ZUCCHINI PIE WITH GOAT CHEESE AND HERBS
This Zucchini Pie with Goat Cheese and Herbs is the best way to use up zucchini! It's the perfect brunch or dinner pie.
Provided by Kelli Avila
Categories Savory Pie
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 425ºF.
- Roll out the pie dough to an 11″ circle and line a 9" pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer for 10 minutes.
- Once chilled, line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges.
- Bake for 20 minutes, then remove from oven and carefully remove the parchment and pie weights. Return to oven and bake for an additional 7 minutes. Set aside until ready to use.
- Turn heat down to 375ºF.
- In a large bowl whisk together eggs, heavy cream, salt, pepper, lemon juice, zest and chili flakes. Fold in the squeezed zucchini, herbs and goat cheese.
- Pour the filling into the parbaked crust and bake at 375ºF for 40-45 minutes, until the filling is set. If necessary, cover the edge of the crust with foil to prevent it from burning. Let cool for about 10 minutes before slicing.
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
ZUCCHINI BRUNCH BAKE
This recipe can be used for the bread and vegetable with your meal and is very tasty!
Provided by Janet
Categories Fruits and Vegetables Vegetables Squash Summer Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
- In a large bowl, combine baking mix, cheese, garlic powder, seasoning salt, oregano, salt, pepper and parsley. Stir in onion, eggs and oil; stir well. Stir in zucchini. Pour batter into prepared pan.
- Bake in preheated oven for 25 to 30, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 15.8 g, Cholesterol 127.7 mg, Fat 19.8 g, Fiber 1.4 g, Protein 8.1 g, SaturatedFat 4.5 g, Sodium 691.8 mg, Sugar 2.1 g
CRESCENT ZUCCHINI PIE
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.
ZUCCHINI BREAKFAST PIE
Make and share this Zucchini Breakfast Pie recipe from Food.com.
Provided by racrgal
Categories Breakfast
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray non stick skillet with nonstick spray, add onion, zucchini and ham. Cook on medium until onion is translucent, about 2 minutes.
- Spray 9 inch glass dish with nonstick cooking spray.
- Put onion mixture in bottom of dish, sprinkle cheese over top.
- Combine milk, sour cream, egg whites and baking mix in a bowl and stir until blended.
- Pour over onion mixture.
- Bake 40 minutes.
Nutrition Facts : Calories 301.3, Fat 14.7, SaturatedFat 6.6, Cholesterol 47.6, Sodium 499.4, Carbohydrate 21.8, Fiber 0.9, Sugar 4.6, Protein 19.7
SUMMERTIME ZUCCHINI PIE
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
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
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