Zucchini Pie No Crust Recipes

CRUSTLESS ZUCCHINI PIE

Crustless Zucchini Pie image

Peggy Gandy of South Amboy, New Jersey makes the most of her zucchini harvest by baking this crowd-pleasing entree. The golden-brown pies slice so beautifully you can serve them to company! At 31 cents a serving, they're great for entertaining on a budget.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 pies.

Number Of Ingredients 8

Ingredients

1 large onion, finely chopped
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
4 large eggs, beaten
1 tablespoon minced fresh parsley
3 cups grated zucchini
1 cup biscuit/baking mix
1 cup shredded cheddar cheese

Steps:

In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown.

Nutrition Facts : Calories 204 calories, Fat 16g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 267mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

ZUCCHINI PIE

Zucchini Pie image

This is a recipe my grandmother used to make at family gatherings. She was a great cook and has passed on now but we still manage to keep her recipe alive!

Provided by IMTHECOOKSTER

Categories Breakfast and Brunch Eggs Quiche

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
½ cup vegetable oil
½ cup grated Parmesan cheese
½ teaspoon dried marjoram
1 teaspoon chopped parsley, or to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 14.1 g, Cholesterol 97.4 mg, Fat 18 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 3.5 g, Sodium 405.4 mg, Sugar 2.2 g

NO CRUST ZUCCHINI PIE

No Crust Zucchini Pie image

This came from a Bisquick box in 1983 and I make it over and over again and my family loves it till today. A quick and easy lunch or as an appetizer, you'll love this as well.

Provided by Gingerbee

Categories Lunch/Snacks

Time 1h5m

Yield 1 14" pan, 8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups grated zucchini
1 cup Bisquick
1/2 cup canola oil
4 eggs (beaten)
1/2 cup chopped onion
3/4 cup parmesan cheese (grated)
1 cup mozzarella cheese (grated)
3 tablespoons parsley (chopped)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

In a large mixing bowl, grate zucchini; set aside.
Combine Bisquick, oil, eggs and mix well.
Add zucchini, onion, cheeses, parsley, salt and pepper.
Pour zucchini batter into a greased 9" x 14" baking pan, then place fresh tomato slices on top; sprinkle with more mozzarella before placing in oven.
Preheat oven to 350 degrees and bake for 45 minutes.
Center will be slightly firm to the touch and color will be light golden in color.
Note: I've cut the prep-time by placing all the ingredients (not zucchini) in the food processor and then mixing in the zucchini at the last before placing in the baking pan.

Nutrition Facts : Calories 316.5, Fat 24.3, SaturatedFat 5.8, Cholesterol 125.4, Sodium 754, Carbohydrate 13.2, Fiber 1, Sugar 3.5, Protein 11.8

ITALIAN ZUCCHINI PIE

Italian Zucchini Pie image

A very nice zucchini recipe. Similar to a quiche but, with no crust. I like to serve this at room temperature.

Provided by Theresa P

Categories Cheese

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups sliced zucchini
1 cup chopped onion
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs
1 (8 ounce) package muenster cheese (about 2 cups) or 1 (8 ounce) package monterey jack cheese, grated (about 2 cups)

Steps:

Saute zucchini and onion in a little oil until tender.
Beat eggs with a fork and add herbs, cayenne, salt and grated cheese. Mix together.
Add cooked zucchini mixture to egg and cheese. Mix well.
Pour into a greased baking dish.
Bake at 350°F for 20-25 minutes.
Let sit for 5 minutes before serving.

Nutrition Facts : Calories 165.2, Fat 10.4, SaturatedFat 5.6, Cholesterol 91.9, Sodium 465.6, Carbohydrate 6.6, Fiber 1.5, Sugar 3.7, Protein 12

ZUCCHINI CRUST PIZZA

Zucchini Crust Pizza image

My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. -Ruth Denomme, Englehart, Ontario

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 12

Ingredients

2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
1/2 cup egg substitute or 2 large eggs, lightly beaten
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 small tomatoes, halved and sliced
1/2 cup chopped red onion
1/2 cup julienned bell pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
Chopped fresh basil, optional

Steps:

Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 514mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

ZUCCHINI PIE (NO CRUST)

Zucchini Pie (no crust) image

This recipe is from some of best cooks in Cat Spring, TX. I promise this is the kind of food I grew up eating, and it's a taste any one can enjoy. For me, it's a trip home. The picture is from a German cooking blog.

Provided by Sharon Whitley

Categories Vegetables

Time 45m

Number Of Ingredients 5

Ingredients

2 1/2 lb zucchini
1 c diced velveeta cheese
8 saltines, crumbled
2 Tbsp butter
salt and pepper to taste

Steps:

1. Trim ends from zucchini; cut in small chunks. Boil in small amount of water 10 minutes or will just tender.
2. Drain thoroughly. Add butter and cheese; stir till melted. Add salt and pepper to taste.
3. Turn into greased 10 inch pie plate; top with crumbs. Bake 400 for 15 minutes, or until golden brown.

MARGE'S ZUCCHINI PIE

Marge's Zucchini Pie image

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

Ingredients

4 cups zucchini, thinly sliced
1 cup sweet onion, diced
1 tablespoon olive oil
1/2 cup flat leaf parsley, chopped
2 garlic cloves, chopped
1 teaspoon herbes de provence (or use oregano)
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons Dijon mustard
2 eggs
8 ounces monterey jack cheese, shredded
1 prepared pie crust

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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