Mini Bacon Zucchini Pies Recipes

TERRY'S FETA-BACON ZUCCHINI

Terry's Feta-Bacon Zucchini image

An incredibly flavorful topping rests on each zucchini half, making this a side dish that is fit for company. We enjoy the smokiness of the bacon with the salty feta and flavorful herbs. One viewer suggested making individual zucchini rounds (rather than logs) and serving them as appetizers - a brilliant idea!

Provided by CookinDiva

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 medium zucchini, about 8-9-inch long
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons parsley, chopped fine
1/4 teaspoon pepper (no salt needed)
4 pieces bacon, cooked and crumbled
4 ounces feta cheese, crumbled
2 tablespoons parmesan cheese, grated

Steps:

Preheat oven to 350; spray 9x13 pan with non-stick spray.
Cut ends off top and bottom of zucchini; then cut in half lengthwise and scoop out a little of the middle (helps topping stay in place).
Place these long pieces into a 9x13 pan, cut side up. Use a fork to prick each piece about 8 times. Brush with olive oil. Set aside.
Prepare topping: mix together garlic, parsley, black pepper, bacon and feta.
Place topping evenly over all 8 pieces of zucchini.
Sprinkle tops with Parmesan Cheese.
Bake 350 for 20-24 minutes or until a fork inserted into the zucchini feels tender.
APPETIZER SUGGESTION: Rather than logs, cut into 1/4" rounds. Place a little topping onto each individual serving; bake as directed.

Nutrition Facts : Calories 143.5, Fat 12.2, SaturatedFat 4.7, Cholesterol 22.2, Sodium 291.7, Carbohydrate 4.2, Fiber 1.1, Sugar 2.3, Protein 5.2

MINI ONION BACON PIES RECIPE BY TASTY

Mini Onion Bacon Pies Recipe by Tasty image

Here's what you need: pie crust, onion, pumpkin, bacon, ground sage, oil, eggs, sour cream, milk, salt, pepper, egg

Provided by Eva Merz

Categories Appetizers

Yield 6 mini pies

Number Of Ingredients 12

Ingredients

1 pie crust, 9 inch (23 cm)
3 cups onion, sliced
2 cups pumpkin, or butternut squash
½ lb bacon
¼ teaspoon ground sage
oil, for frying
2 eggs
½ cup sour cream
¼ cup milk
salt, to taste
pepper, to taste
1 egg, for egg wash

Steps:

Preheat oven to 325˚F (170˚C).
Saute bacon in a medium-sized frying pan. Add squash and onion, until the onions are translucent and the squash golden brown. Season with sage, salt, and pepper. Set aside to cool.
Roll out pie crust into an even thin layer. With a 6-inch (15 cm) diameter bowl, cut out 6 circles. Fill a 6-cup cupcake tin with the cutouts.
Mix eggs, sour cream, and milk. Season with salt and pepper.
Add the onion-pumpkin-bacon mixture into the cups.
Carefully pour egg mixture into every cup. Decorate pies with leftover pie crust, if desired.
Cover edges and decoration with egg wash.
Bake for 40 minutes or until egg mixture is cooked through and crust is golden brown. (Cover top with aluminum foil for the last 10 minutes if decoration gets too dark.)
Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 37 grams, Fat 32 grams, Fiber 4 grams, Protein 21 grams, Sugar 8 grams

ZUCCHINI BACON QUICHE

Zucchini Bacon Quiche image

I look forward to midsummer, when the zucchini is ready and I can prepare this yummy quiche. The crust is made with convenient refrigerated crescent rolls. My family has been enjoying this quiche for years. - Sheri Krueger Black Creek, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 large eggs, lightly beaten
2 cups part-skim shredded mozzarella cheese
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Steps:

Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine the eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust., Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.

Nutrition Facts :

MINI BACON & ZUCCHINI PIES

Mini Bacon & Zucchini Pies image

This is a great little recipe I came up with yesterday, to use up some leftover ingredients! They are great hot, or cold! You can make these as written, in a muffin pan, or make small free form pies by cutting the pastry sheet into 4 squares, and placing a spoonful of filling in each square, then pinch the sides up to form a parcel. I have posted pics of both.

Provided by Sara 76

Categories Lunch/Snacks

Time 30m

Yield 10 pies

Number Of Ingredients 10

Ingredients

1 zucchini, grated
2 slices bacon, chopped finely
2 eggs
1/2 cup cream
1/2 cup parmesan cheese, grated
1 tablespoon plain flour
1 garlic clove
salt
pepper
2 sheets puff pastry

Steps:

Cut pastry sheets into 5 rounds each, and line a large cup muffin tray with the rounds.
Mix all other ingredients together.
Spoon mixture into pastry cases.
Bake at 200 degress for 15-20 minutes.

Nutrition Facts : Calories 368.5, Fat 26.9, SaturatedFat 8.9, Cholesterol 63, Sodium 256.4, Carbohydrate 24.1, Fiber 1, Sugar 0.8, Protein 7.9

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