ZUCCHINI PIE
This recipe is so good, you won't be thinking of zucchini as that "overabundant vegetable" anymore. Instead, you'll be checking the garden, eager for the day you can start making this pie.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a bowl, beat butter and cream cheese until smooth. Beat in the cream, flour and salt. On a lightly floured surface, knead dough until smooth. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to fit a 9-in. pie plate or quiche dish. Transfer to pan; flute or trim edges. Prick dough. In a bowl, beat egg white and water; brush over bottom of crust. Bake at 425° for 13-15 minutes or until edges are golden brown. Reduce heat to 375°., In a skillet, saute the zucchini, onions and garlic in butter for 10 minutes. Stir in the basil, oregano, salt and pepper. In a bowl, combine eggs and cheese; stir in zucchini mixture. Pour into the crust. Bake for 20-25 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs. walter
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
MARGE'S ZUCCHINI PIE
One of my co-workers gave me this recipe years ago, and now it's a staple. We just don't feel like it's summer until we've eaten some. We usually eat it for dinner, but it's equally good for breakfast or brunch.
Provided by 2hot2handle
Categories Brunch
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Saute zucchini, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.
- Beat the eggs and then add the cheese to the beaten eggs. Pour into the veggie pot and combine.
- Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Bake for 35-40 minutes.
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