Best 3 Grannys Italian Zucchini Pie Recipes
Embark on a culinary journey to the heart of Italy with our Granny's Italian Zucchini Pie, a delectable dish that captures the essence of rustic Italian cooking. This savory pie is a symphony of flavors and textures, featuring a crispy golden crust, a tender and flavorful zucchini filling, and a generous sprinkling of Parmesan cheese.
But this article is not just about one recipe; it's a treasure trove of zucchini pie variations, each with its own unique twist. From a classic Zucchini Pie with Ricotta to a tantalizing Zucchini Pie with Goat Cheese and Herbs, and even a gluten-free Zucchini Crust option, there's a recipe here to satisfy every palate and dietary preference.
So, whether you're a seasoned cook looking to expand your culinary repertoire or a home chef seeking a comforting and delicious dish, this article has everything you need to create an unforgettable zucchini pie experience. Gather your ingredients, preheat your oven, and let's embark on this culinary adventure together!
ITALIAN ZUCCHINI CRESCENT PIE
Serve up a zucchini pie when you make this easy zucchini pie with a crust made from Pillsbury™ Crescent Rolls. Whether you have a bounty of zucchini from your garden or you pick up a few from the supermarket, this savory recipe is a winner! Create this Italian zucchini pie in just four steps for a light dish that's perfect for summer.
Provided by Pillsbury Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
- In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
- Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
- Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Nutrition Facts : Calories 370, Carbohydrate 21 g, Cholesterol 115 mg, Fat 2, Fiber 1 g, Protein 15 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 6 g, TransFat 2 1/2 g
ZUCCHINI PIE
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
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
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs. walter
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
Tips:
- To ensure a crispy crust, preheat the oven to the highest temperature possible before baking the pie.
- Use a combination of all-purpose flour and semolina flour for a flaky and flavorful crust.
- Chill the dough before rolling it out to prevent it from becoming too sticky.
- When sautéing the zucchini, cook it over medium heat until it is tender but not mushy.
- Add plenty of grated Parmesan cheese and eggs to the zucchini mixture for a rich and flavorful filling.
- Bake the pie until the crust is golden brown and the filling is set.
- Let the pie cool slightly before slicing and serving.
Conclusion:
Granny's Italian Zucchini Pie is a delicious and easy-to-make dish that is perfect for any occasion. With its flaky crust, savory filling, and cheesy topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and satisfying meal, give this recipe a try.
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