Indulge in the delectable flavors of summer with Aunt Ina's Tomato Zucchini Pie, a classic Italian dish that showcases the best of fresh, seasonal produce. This savory pie boasts a flaky, buttery crust encasing a vibrant filling of ripe tomatoes, tender zucchini, aromatic onions, and a medley of herbs. The tantalizing aroma of garlic and Parmesan cheese adds depth and richness to every bite. Alongside the signature tomato zucchini pie, this article presents a collection of equally enticing recipes that celebrate the flavors of zucchini. From the classic Zucchini Bread, a comforting quick bread bursting with zucchini and warm spices, to the tantalizing Zucchini Fritters, crispy golden-brown fritters served with a zesty dipping sauce, each recipe offers a unique way to savor this versatile vegetable. Discover the delightful Zucchini Soup, a creamy and flavorful soup perfect for a light lunch or dinner, and the refreshing Zucchini Salad, a vibrant combination of crisp zucchini, tangy dressing, and feta cheese.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI ONION PIE
This was a recipe from TOH that I tweaked to my preferences. Very Yummy way to use up those zucchini's. Use the spices you like...I am always changing the spices. I also have added bacon to this, which was quite tasty. Enjoy!
Provided by Cassie *
Categories Savory Pies
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degree F.
- 2. In a large bowl, whisk the first eight ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 40 - 45 minutes or until lightly browned. You could add ham, bacon, different spices and cheeses. A very good recipe!
ZUCCHINI TOMATO PIE
Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.
Provided by VEGAS
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
- Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
- Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 147.5 calories, Carbohydrate 14.2 g, Cholesterol 99.5 mg, Fat 6.9 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 516 mg, Sugar 3.7 g
HEIRLOOM TOMATOES AND ZUCCHINI PIE
Well this was something my mom used to make. since then I have reinvented it and this is what I love to cook for summer. A slice of this ... a few slices of good skirt steak marinated and grilled and a fresh tossed salad. What more could you want? This is perfect!
Provided by SarasotaCook
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
- Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
- Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
- Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
- Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.
Nutrition Facts : Calories 282.9, Fat 15.9, SaturatedFat 6.8, Cholesterol 24.4, Sodium 747.2, Carbohydrate 24, Fiber 2, Sugar 2.8, Protein 11.1
ZUCCHINI & SAUSAGE PIE
This recipe comes from Picnic! by Edith Stovel. Even if you're not a fan of zucchini you'll enjoy this. I like using hot Italian sausage for the sausage.
Provided by cando
Categories Breakfast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large frying pan over medium heat and sauté the zucchini and onion for 5 minutes or until soft. Put the zucchini and onion in a large bowl.
- Add the sausage to the pan. Break up the sausage and cook over medium heat until no longer pink. Drain the sausage and add to the bowl. Mix zucchini, onion and sausage. Then add the remaining ingredients.
- Mix well and pour into a 9x9 inch baking pan. Bake for 40 minutes at 400 degrees F. Cut into squares. Serve warm or cold.
- Prep time is a guess!
Nutrition Facts : Calories 372.1, Fat 25.7, SaturatedFat 10.4, Cholesterol 113.2, Sodium 267.5, Carbohydrate 18.1, Fiber 1, Sugar 1.7, Protein 17.2
Tips for Making Aunt Ina's Tomato Zucchini Pie:
- Use a well-seasoned cast iron skillet. This will help to evenly distribute the heat and prevent the crust from sticking.
- Don't overcrowd the skillet. Leave some space between the zucchini slices so that they can cook evenly.
- Use a combination of grated and sliced zucchini. This will give the pie a variety of textures.
- Don't overcook the zucchini. It should be tender but still have a slight crunch.
- Use a good quality cheese. This will make a big difference in the flavor of the pie.
- Let the pie cool slightly before serving. This will help the flavors to meld together.
Conclusion:
Aunt Ina's Tomato Zucchini Pie is a delicious and easy-to-make summer dish. It's perfect for a light lunch or dinner, and it's also a great way to use up fresh zucchini from your garden. With its simple ingredients and rustic charm, this pie is sure to become a family favorite.
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