Zucchini Breakfast Pie Recipes

ZUCCHINI ONION PIE

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.

CHEESY ZUCCHINI QUICHE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

ZUCCHINI BREAKFAST PIE

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.

ZUCCHINI PIE

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.

MOM'S ZUCCHINI PIE

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.

IMPOSSIBLY EASY ZUCCHINI PIE

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.

CHEESY ZUCCHINI PIE

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.

ZUCCHINI PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with the pie crust, and place the pie dish onto a baking sheet.
• Place zucchini into the work bowl of a food processor, and process until pureed. Transfer the puree to a bowl, and whisk with eggs, 1 cup white sugar, 1/2 cup melted butter, 2 tablespoons flour, and the vanilla extract. Pour the mixture into the pie crust.
• Place 1/2 cup flour, brown sugar, and 3 tablespoons of butter into a bowl, and cut the mixture with a pastry cutter until the topping resembles coarse crumbs. Sprinkle the topping evenly over the pie filing.
• Bake in the preheated oven until the filling is set and the topping is lightly browned, about 45 minutes. Allow to cool for at least 30 minutes before serving.

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°.