Best 6 Italian Zucchini Pie Recipes

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In the realm of Italian cuisine, there exists a delectable dish that embodies the essence of summer's bounty: Italian zucchini pie. This savory masterpiece, also known as Torta di Zucchine, captures the flavors of fresh zucchini, aromatic herbs, and creamy cheese in a golden crust. With its origins in the vibrant region of Campania, this versatile dish has become a beloved staple in Italian households and a cherished addition to any culinary repertoire.

Our comprehensive guide presents a collection of authentic Italian zucchini pie recipes, each offering a unique twist on this classic dish. From the traditional Neapolitan recipe, featuring a crispy pastry crust and a generous filling of zucchini, ricotta, and Parmesan, to the rustic charm of the Roman-style pie, which incorporates pecorino cheese and fresh herbs, our selection caters to every palate.

For those seeking a vegetarian delight, we offer an enticing recipe that showcases the natural flavors of zucchini, complemented by a medley of roasted vegetables and a delicate cheese blend. And for those with a sweet tooth, our dessert-inspired zucchini pie, infused with the zesty flavors of lemon and orange, promises a delightful symphony of sweet and savory notes.

Whether you're a seasoned cook or embarking on your culinary journey, our Italian zucchini pie recipes provide a perfect starting point. With step-by-step instructions and helpful tips, we ensure that you'll create a masterpiece that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a flavor-filled adventure with our delectable Italian zucchini pie recipes.

Let's cook with our recipes!

GRANNY'S ITALIAN ZUCCHINI PIE



Granny's Italian Zucchini Pie image

Delicious appetizer for a holiday party or family gathering.

Provided by Kate B

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 45m

Yield 8

Number Of Ingredients 12

¼ cup butter
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
2 eggs, well beaten
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) tube refrigerated crescent rolls
2 tablespoons yellow mustard

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
  • Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
  • Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
  • Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 16.2 g, Cholesterol 79.7 mg, Fat 17.7 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 8.4 g, Sodium 647.4 mg, Sugar 4.3 g

ITALIAN ZUCCHINI CRESCENT PIE



Italian Zucchini Crescent Pie image

This recipe was the $40,000 Grand Prize recipe from the 1980 Pillsbury Bake-Off contest by Mrs. Millicent A. Caplan of Tamarac, FL. I cut it out of Family Circle magazine dated 11/15/83.

Provided by Mainely Debbie

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

4 cups zucchini, unpeeled and thinly sliced
2 medium onions, chopped
1/2 cup butter
1/2 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, slightly beaten
2 cups muenster cheese or 2 cups mozzarella cheese, shredded
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons Dijon mustard

Steps:

  • Preheat oven to 375 degrees.
  • Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
  • Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
  • In a seperate bowl stir together eggs and cheese; add vegetable mixture.
  • Seperate rolls into triangles.
  • Arrange in an 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust.
  • Spread the crust with the mustard.
  • Add vegetable mixture.
  • Bake for 35-40 minutes if using a quiche pan or 30-35 minutes if using a pie pan or until knife inserted in center comes out clean.
  • Let stand for 10 minutes before slicing.

ITALIAN ZUCCHINI PIE



Italian Zucchini Pie image

This pie is Wonderful... I made for my adult children & they fell in love with it. Surprisingly the men LOVED it. I also made it for my friends mothers day celebration (about 20 people, made two pies) and her they all really loved it too. When there was only 1/2 pie left she took it and hid it from everyone so she could take it home LOL

Provided by Pricilla

Categories     Savory Pies

Time 55m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 13

4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup margarine or 1/4 cup olive oil
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chopped fresh basil
1/4 teaspoon chopped fresh oregano
2 eggs, beaten
2 cups shredded mozzarella cheese or 2 cups muenster cheese
1 tablespoon dijon-style mustard
1 homemade deep dish pie shell

Steps:

  • Saute the zucchini and onion in the butter until zucchini is softened and onions are translucent. Stir in the chopped parsley, salt, pepper, garlic powder, basil and oregano.
  • In large mixing bowl, combine the eggs, cheese and mustard, then add the zucchini/onion mixture.
  • Spread the pie crust across the bottom and up the sides of baking dish that has been lightly greased. Carefully lift it into the dish and press across the bottom and up the sides.
  • Pour zucchini mixture into the crust and bake in a preheated 375 degree oven for 18 to 20 minutes. Cover with foil for last 10 minutes of baking. Let stand 10 minutes before serving.

ITALIAN ZUCCHINI CRESCENT PIE



ITALIAN ZUCCHINI CRESCENT PIE image

Number Of Ingredients 13

2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 LAND O LAKES® Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 teaspoons yellow mustard

Steps:

  • 1 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. 2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. 3 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. 4 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.

ITALIAN ZUCCHINI CRESCENT PIE



Italian Zucchini Crescent Pie image

I got this recipe from my mom she found it on another web site and we decided to try it and Omg it was soo yummy good even my hubby who is a picky eater at times loved it . this recipe is super yummy and oh so easy to make :)

Provided by Jessica Mills

Categories     Other Side Dishes

Time 55m

Number Of Ingredients 13

2 Tbsp butter
4 c thinly sliced zucchini
1 c chopped onions
2 Tbsp dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
2 eggs well beaten
2 c shredded mozzarella cheese
1 can(s) ( 8oz) refrigerated crescent dinner rolls
2 tsp yellow mustard

Steps:

  • 1. heat oven to 375 degrees . in a 12-inch skillet melt butter over a medium heat 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 .
  • 2. In a large bowl mix eggs and cheese add cooked vegetables mixture stir gently to mix .
  • 3. Separate dough into 8 triangles. place in ungreased 10-inch glass pie plate , ( you can also use an 12x8-inch ( 2 quart) glass baking dish or a 11-inch quiche pan as well .) press over bottom and upsides to form crust firmly press perforations to seal . spread crust with mustard pour egg mixture evenly into crust lined pie plate .
  • 4. bake 18 to 25 minutes or until knife inserted near center comes out clean . if necessary cover edge of crust with stripes of foil during last 10 minutes of baking to prevent excessive browning let stand 10 minutes before serving . enjoy :)

ITALIAN ZUCCHINI PIE



ITALIAN ZUCCHINI PIE image

Categories     Vegetable     Vegetarian     Lunch

Yield 4 people

Number Of Ingredients 10

4 Cups Thinnly sliced zucchini
1 Cup Chopped Onion
1/4 Cup Margarine or Butter
1/2 C. Fresh Parsley or 2 Tblsp. Dried
1/2 Tsp. Each salt and pepper
1-2 Cloves Garlic chopped
1/4 Tsp. Basil
1/4 Tsp. Oregano
2 Beaten eggs
2 Cups Shredded mozzarella

Steps:

  • Saute zucchini and onion with garlic in margarine for 10 minutes. Add parsley, salt, pepper, basil and oregano. Combine eggs and cheese and stir into zucchini mixture. Butter slices of bread and spread lightly with mustard. Arrange in 10" pie plate to form a cust. Pour vegetable mixture into crust. Bake 10-20 minutes or until center is set. Cover crust with foil last 10 minutes of baking to prevent burning. Let stand 10 minutes before serving. Can be made in a large baking dish as well for larger crowds.

Tips:

  • Use a variety of zucchini. Different types of zucchini, such as yellow zucchini and pattypan squash, can add different flavors and textures to your pie.
  • Don't overcook the zucchini. Zucchini should be cooked until it is tender but still has a slight bite to it. Overcooked zucchini will be mushy and watery.
  • Use a well-seasoned skillet. A well-seasoned skillet will help to prevent the zucchini from sticking and will also add flavor to the pie.
  • Don't skimp on the cheese. Cheese is an essential ingredient in Italian zucchini pie. Use a good quality cheese that melts well, such as mozzarella or Parmesan.
  • Let the pie cool before slicing. This will help to prevent the pie from falling apart.

Conclusion:

Italian zucchini pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover zucchini and is also a good source of vitamins and minerals. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.

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