Best 3 Summertime Zucchini Pie Recipes
**Summertime Zucchini Pie: A Savory Treat for Zucchini Season**
Zucchini, a versatile summer squash, takes center stage in this savory and delectable summertime zucchini pie. With its tender texture and mild flavor, zucchini blends seamlessly with a medley of flavorful ingredients, creating a dish that is both satisfying and refreshing. This comprehensive guide offers a collection of zucchini pie recipes that cater to various dietary preferences and culinary skills. From a classic zucchini pie brimming with gooey cheese and a crispy crust to a gluten-free and vegan version packed with wholesome ingredients, these recipes promise a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or a novice cook, these recipes provide step-by-step instructions and helpful tips to ensure a perfect zucchini pie every time. Get ready to relish the bounty of summer with this delightful and versatile vegetable!
SUMMERTIME ZUCCHINI PIE
A quiche-like dish for a light lunch or brunch, also makes a great side dish. I developed this recipe after having an abundance of zucchini in my garden every summer and trying to find a delicious way to enjoy all of it! You can substitute 2 tablespoons butter for the bacon and drippings if you prefer to leave the bacon out of the recipe.
Provided by mcd85
Categories Breakfast and Brunch Eggs
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil.
- Bake pie crust until lightly browned, about 12 minutes. Set pie crust aside to cool. Increase oven heat to 350 degrees F (175 degrees C).
- Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, while retaining drippings in the skillet.
- Stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with Italian seasoning, dill, parsley, garlic salt, and black pepper. Cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.
- Chop the bacon and stir through the zucchini mixture.
- Sprinkle about half the mozzarella cheese into the bottom of the pie crust. Spoon zucchini mixture over the mozzarella cheese layer. Pour eggs over the zucchini mixture; top with remaining mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Put pie plate onto a baking sheet.
- Bake in preheated oven until the top begins to brown, about 30 minutes.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 15.6 g, Cholesterol 57.1 mg, Fat 13.5 g, Fiber 2.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 484.3 mg, Sugar 2 g
SUMMER SQUASH PIE
This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 357 calories, Fat 29g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 459mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
CRUSTLESS ZUCCHINI PIE
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
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.
Tips:
- Choose the right zucchini. Look for small to medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are large or have blemishes, as they may be bitter.
- Grate the zucchini. Use a box grater to grate the zucchini into long, thin strips. This will help the zucchini cook evenly and release its moisture.
- Squeeze out the excess moisture. After grating the zucchini, place it in a colander and press out the excess moisture with a paper towel. This will help prevent the pie from becoming too watery.
- Use a combination of cheeses. A combination of cheeses, such as mozzarella, cheddar, and Parmesan, will give the pie a rich and flavorful taste.
- Add some herbs and spices. Herbs and spices, such as basil, oregano, and garlic powder, will add depth of flavor to the pie.
- Don't overcook the pie. The pie is done when the zucchini is tender and the cheese is melted and bubbly. Overcooking the pie will make the zucchini mushy.
Conclusion:
Summertime zucchini pie is a delicious and easy-to-make dish that is perfect for a summer meal. With its combination of fresh zucchini, cheese, and herbs, this pie is sure to be a hit with everyone. Serve it as a main course or a side dish, and enjoy the taste of summer in every bite!
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