CHEESY ZUCCHINI PIE
This is a family favorite! As soon as the first few zucchinis are off the plants, this is the recipe that everyone has been waiting for all year!
Provided by Miss B
Categories Vegetarian Zucchini Main Dishes
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Unroll and separate the crescent rolls into a 10-inch glass pie pan, pressing dough into the pie pan, pinching together seams. Set aside.
- Mix together dried parsley, salt, pepper, garlic powder, dried oregano, and dried basil in a small bowl. Set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat. Add zucchini and onion and cook until vegetables are tender, stirring occasionally, about 10 minutes. Remove from the heat and stir in dried seasonings. Allow to cool slightly.
- Meanwhile, beat eggs in a bowl and add in shredded Cheddar cheese; mix well.
- Brush the bottom of the crescent roll pie crust with honey mustard and line with mozzarella cheese slices.
- Stir zucchini mixture into egg-cheese mixture, stirring until well combined. Pour mixture into the crust and sprinkle with Parmesan Cheese.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 40 minutes. There will be some juice on the knife but no egg or cheese. If the pie gets too dark, you can cover the edges of the crust with foil to prevent it from burning during the last 10 minutes of baking.
- Remove from oven and allow to set completely before serving, 10 to 15 minutes.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 17.1 g, Cholesterol 122.7 mg, Fat 24.4 g, Fiber 1.3 g, Protein 18.7 g, SaturatedFat 12.5 g, Sodium 867.5 mg
SWEET ZUCCHINI PIE
For the perfect way to use up all of that garden zucchini, try this recipe. It has such a wonderful sweet flavor!-Sandra Baldridge, Altamont, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, bring water to a boil. Add zucchini; cook for 3 minutes. Drain and pat dry. In a bowl, combine the zucchini, sugars, flour, lemon juice, cinnamon, cream of tartar and salt. Transfer to a greased 1-1/2-qt. baking dish., For topping, in a bowl, combine the flour and sugars. Cut in butter until mixture resembles coarse crumbs. Sprinkle over zucchini mixture. , Bake at 375° for 45-50 minutes or until topping is golden brown and filling is bubbly around the edges.
Nutrition Facts : Calories 326 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 145mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET POTATO PIE
Shine a spotlight on sweet potatoes with this pie. The creamy potatoes work beautifully for the filling, which is encased in a crumbly shortcrust pastry
Provided by Adam Bush
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
- Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
- Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
- Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.
Nutrition Facts : Calories 415 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
SWEET POTATO ZUCCHINI FRITTATA
I like frittatas. My family like frittatas. But for different reasons. I like frittatas because they are the breakfast version of stone soup. And I like them because I've never tried one that I didn't like. Pretty much any veggie and/or veggie combination works in a frittata, and this one proves that point. Spinach, mushrooms, tomatoes, onions, potatoes...all great additions to a frittata. But zucchini and sweet potato together in a frittata...you're just gonna have to trust me. My family loves frittatas because they taste good. And they have eggs in them (a fave ingredient among the little people). They also love the "brinner" concept too! Another reason I love frittatas, they are so easy to make! Layer thinly sliced zucchini, layer of cooked & cubed sweet potato, layer of thinly sliced zucchini. Pour milk-egg mixture on top. Bake. Serve with a side of fresh fruit and a glass of cold milk!
Provided by ElizabethKnicely
Categories Breakfast
Time 50m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spray a quiche dish or 9" glass pie plate with non-stick cooking spray.
- In a quiche dish or 9" glass pie plate, add a layer of zucchini slices, then layer of cooked sweet potato cubes (I cooked mine in the microwave to save time), then another layer of zucchini slices. Season with a little salt and pepper.
- In a mixing bowl, whisk together the eggs, milk, minced onion, mince garlic and salt and pepper. Pour over the veggies in the dish.
- Bake in the preheated oven for 35-40 minutes, or until the eggs in the middle have cooked through.
- Serve Sweet Potato Zucchini Frittata with Fresh Fruit and a glass of milk -- a great weeknight "brinner.".
Nutrition Facts : Calories 237.8, Fat 11, SaturatedFat 3.9, Cholesterol 376.3, Sodium 782.2, Carbohydrate 18.9, Fiber 3.1, Sugar 5.7, Protein 15.9
SWEET POTATO, ZUCCHINI AND CHEDDAR PIE
Make and share this Sweet Potato, Zucchini and Cheddar Pie recipe from Food.com.
Provided by Boomette
Categories Yam/Sweet Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Pastry Crust: In the bowl of a food processor, place flour, butter and salt. Pulse a few seconds at a time until the mixture has a grainy texture. Add the egg, oil and water. Pulse again a few seconds at a time until the dough begins to form a ball. Add a little water if necessary. Remove the dough from the processor. Form a ball with your hands. Cover with plastic wrap. Refrigerate for 30 minutes.
- Mashed Sweet Potatoes: In a saucepan, sauté the onion and sweet potatoes in the butter for 2 minutes. Add the water and bring to a boil. Season with salt and pepper. Cover and simmer gently for about 25 minutes or until the potatoes are tender.
- Meanwhile, roll out the dough on a floured work surface. Line a 25-cm (10-inch) quiche plate. Refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
- In a food processor, puree 750 ml (3 cups) of sweet potatoes, the flour and cloves until smooth. Blend in the eggs. Season with salt and pepper.
- In a bowl, gently blend the mashed sweet potatoes with the remaining potatoes cubes. Adjust the seasoning. Spoon into the crust. Bake for 30 minutes.
- Topping: Sprinkle the pie with the cheese. Lay the zucchini in a rosette pattern, starting from the outside and moving inward. Scatter the olives evenly over the pie. Drizzle with the oil. Season with salt and pepper. Bake for about 30 minutes. Allow to cool slightly and serve.
Nutrition Facts : Calories 548.9, Fat 33, SaturatedFat 11.7, Cholesterol 128.6, Sodium 315.1, Carbohydrate 55, Fiber 6, Sugar 8.2, Protein 9.7
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