Zucchini Puff Pies Recipes

ZUCCHINI PUFFS

Steps:

• In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
• Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
• Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

ZUCCHINI PUFFS

Steps:

• Grate zucchini and onion.
• Beat in eggs.
• Sift together dry ingredients, add to zucchini mixture.
• Heat oil for shallow-frying in large frying pan.
• Drop in batter by large spoonfuls, fry until brown.

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.

ZUCCHINI PUFF PIES

Steps:

• Steam marrow until tender.
• Puree marrow in blender / food processor.
• Saute onions in minced garlic in butter until tender.
• Shred cheddar cheese. Add onions, garlic, cheese, bread crumbs, eggs and herbs to zucchini.
• Thaw frozen puff pastry 20 minutes.
• Roll out each sheet on slightly floured board.
• Divide each sheet into 4 squares.
• Fill each of the 8 squares with marrow mixture leaving 1-inch border on all sides.
• Brush border with egg white; prick top with fork.
• Place pies on cookie sheet and bake in 400F oven for 30 minutes or till golden brown.
• Serve warm.
• See cheese puff pies for frozen puff pastry directions.