Best 5 Zucchini Pie No Crust Recipes
Indulge in the delectable goodness of zucchini pie, a culinary masterpiece that combines the vibrant flavors of zucchini with a creamy, flavorful filling, all wrapped in a golden crust. This versatile dish can be enjoyed as a savory main course or a delightful side dish, satisfying both vegetarians and meat-lovers alike. With its ease of preparation and customizable ingredients, zucchini pie is a perfect recipe for home cooks of all skill levels. Discover two variations of this tantalizing dish: a classic zucchini pie and a unique zucchini pie without a crust, both promising an explosion of flavor in every bite.
Let's cook with our recipes!
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
NO CRUST ZUCCHINI PIE
This came from a Bisquick box in 1983 and I make it over and over again and my family loves it till today. A quick and easy lunch or as an appetizer, you'll love this as well.
Provided by Gingerbee
Categories Lunch/Snacks
Time 1h5m
Yield 1 14" pan, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, grate zucchini; set aside.
- Combine Bisquick, oil, eggs and mix well.
- Add zucchini, onion, cheeses, parsley, salt and pepper.
- Pour zucchini batter into a greased 9" x 14" baking pan, then place fresh tomato slices on top; sprinkle with more mozzarella before placing in oven.
- Preheat oven to 350 degrees and bake for 45 minutes.
- Center will be slightly firm to the touch and color will be light golden in color.
- Note: I've cut the prep-time by placing all the ingredients (not zucchini) in the food processor and then mixing in the zucchini at the last before placing in the baking pan.
Nutrition Facts : Calories 316.5, Fat 24.3, SaturatedFat 5.8, Cholesterol 125.4, Sodium 754, Carbohydrate 13.2, Fiber 1, Sugar 3.5, Protein 11.8
ZUCCHINI PIE (NO CRUST)
This recipe is from some of best cooks in Cat Spring, TX. I promise this is the kind of food I grew up eating, and it's a taste any one can enjoy. For me, it's a trip home. The picture is from a German cooking blog.
Provided by Sharon Whitley
Categories Vegetables
Time 45m
Number Of Ingredients 5
Steps:
- 1. Trim ends from zucchini; cut in small chunks. Boil in small amount of water 10 minutes or will just tender.
- 2. Drain thoroughly. Add butter and cheese; stir till melted. Add salt and pepper to taste.
- 3. Turn into greased 10 inch pie plate; top with crumbs. Bake 400 for 15 minutes, or until golden brown.
GRANNY'S ITALIAN ZUCCHINI PIE
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
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
MARGE'S ZUCCHINI PIE
One of my co-workers gave me this recipe years ago, and now it's a staple. We just don't feel like it's summer until we've eaten some. We usually eat it for dinner, but it's equally good for breakfast or brunch.
Provided by 2hot2handle
Categories Brunch
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Saute zucchini, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.
- Beat the eggs and then add the cheese to the beaten eggs. Pour into the veggie pot and combine.
- Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Bake for 35-40 minutes.
Tips:
- Choose the right zucchini: Select medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are too large or have blemishes.
- Shred the zucchini properly: Use a box grater to shred the zucchini into long, thin strands. This will help the zucchini cook evenly and prevent it from becoming watery.
- Press the zucchini: After shredding the zucchini, place it in a colander and sprinkle it with salt. Let the zucchini sit for 10 minutes, then press it firmly to remove excess moisture. This will help prevent the pie from becoming soggy.
- Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help the pie cook evenly and prevent it from sticking. If you don't have a cast iron skillet, you can use a nonstick skillet.
- Don't overcook the zucchini: Zucchini pie is best when the zucchini is tender but still slightly crunchy. Overcooking the zucchini will make it mushy.
Conclusion:
Zucchini pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover zucchini. With a few simple tips, you can make a perfect zucchini pie every time.
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