Best 7 Zucchini Pie Real Simple Recipes

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Feast your eyes on a culinary delight that combines the vibrant flavors of summer with the comforting warmth of a classic pie: Zucchini Pie! This savory dish showcases the humble zucchini in all its glory, transforming it into a delectable centerpiece that will tantalize your taste buds. As you delve into this article, you'll discover a treasure trove of zucchini pie recipes, each with its own unique twist on this summertime staple. From the classic version bursting with cheesy goodness to innovative variations featuring unexpected ingredients, this collection has something to suit every palate. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to guide you towards zucchini pie perfection. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the versatility and deliciousness of zucchini.

Let's cook with our recipes!

IMPOSSIBLY EASY ZUCCHINI PIE



Impossibly Easy Zucchini Pie image

Show the family that you still got it with this impossibly easy Zucchini pie recipe. Prep time is next to nothing, and while you're adding ingredients, know that this savory Bisquick zucchini pie recipe welcomes any vegetables! Take your pick from peppers all the way to tomatoes...even try both!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

1 cup chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick Heart Smart® mix
3/4 cup fat-free (skim) milk
2 eggs or 1/2 cup fat-free cholesterol-free egg product
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
  • Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
  • Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
  • Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 5 g, TransFat 0 g

ZUCCHINI PIE



Zucchini Pie image

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

3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
½ cup vegetable oil
½ cup grated Parmesan cheese
½ teaspoon dried marjoram
1 teaspoon chopped parsley, or to taste
ground black pepper to taste

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

ZUCCHINI PIE



Zucchini Pie image

Marjoram, with its hint of balsam, complements mild yellow and green summer squash in this simple crustless zucchini pie. It is topped by tomato slices and low-fat feta cheese, a lean choice. If yellow zucchini are unavailable, use all green zucchini.Return to Healthy Greek Menu.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13

2 teaspoons olive oil
1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces
4 scallions, thinly sliced
4 cloves garlic, minced
1 teaspoon dried marjoram
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 pound (about 2 or 3) yellow zucchini, cut into 1/2-inch pieces
1/2 cup freshly chopped dill
1/4 cup freshly chopped flat-leaf parsley
5 large eggs plus 5 large egg whites, lightly beaten
1 tomato, thinly sliced
2 ounces low-fat feta cheese, crumbled

Steps:

  • Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, A teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.
  • Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.
  • Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.

ZUCCHINI PIE



Zucchini Pie image

This recipe is so good, you won't be thinking of zucchini as that "overabundant vegetable" anymore. Instead, you'll be checking the garden, eager for the day you can start making this pie.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 18

1/2 cup butter, softened
3 ounces cream cheese, softened
2 tablespoons heavy whipping cream
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 large egg white
1/4 teaspoon water
FILLING:
4 cups thinly sliced zucchini (about 1 pound)
1 cup chopped green onions
2 garlic cloves, minced
3 tablespoons butter
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs, lightly beaten
1-1/2 cups shredded mozzarella cheese

Steps:

  • In a bowl, beat butter and cream cheese until smooth. Beat in the cream, flour and salt. On a lightly floured surface, knead dough until smooth. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to fit a 9-in. pie plate or quiche dish. Transfer to pan; flute or trim edges. Prick dough. In a bowl, beat egg white and water; brush over bottom of crust. Bake at 425° for 13-15 minutes or until edges are golden brown. Reduce heat to 375°., In a skillet, saute the zucchini, onions and garlic in butter for 10 minutes. Stir in the basil, oregano, salt and pepper. In a bowl, combine eggs and cheese; stir in zucchini mixture. Pour into the crust. Bake for 20-25 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts :

CHEESY ZUCCHINI PIE



Cheesy Zucchini Pie image

This is a family favorite! As soon as the first few zucchinis are off the plants, this is the recipe that everyone has been waiting for all year!

Provided by Miss B

Categories     Vegetarian Zucchini Main Dishes

Time 1h15m

Yield 8

Number Of Ingredients 15

1 (8 ounce) can refrigerated crescent rolls
2 tablespoons dried parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried basil
2 tablespoons butter
4 cups sliced zucchini
1 cup chopped onion
3 large eggs, beaten
2 cups shredded Cheddar cheese
1 teaspoon honey mustard, or more to taste
6 slices mozzarella cheese
¼ cup freshly grated Parmesan cheese

Steps:

  • Unroll and separate the crescent rolls into a 10-inch glass pie pan, pressing dough into the pie pan, pinching together seams. Set aside.
  • Mix together dried parsley, salt, pepper, garlic powder, dried oregano, and dried basil in a small bowl. Set aside.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat. Add zucchini and onion and cook until vegetables are tender, stirring occasionally, about 10 minutes. Remove from the heat and stir in dried seasonings. Allow to cool slightly.
  • Meanwhile, beat eggs in a bowl and add in shredded Cheddar cheese; mix well.
  • Brush the bottom of the crescent roll pie crust with honey mustard and line with mozzarella cheese slices.
  • Stir zucchini mixture into egg-cheese mixture, stirring until well combined. Pour mixture into the crust and sprinkle with Parmesan Cheese.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 40 minutes. There will be some juice on the knife but no egg or cheese. If the pie gets too dark, you can cover the edges of the crust with foil to prevent it from burning during the last 10 minutes of baking.
  • Remove from oven and allow to set completely before serving, 10 to 15 minutes.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 17.1 g, Cholesterol 122.7 mg, Fat 24.4 g, Fiber 1.3 g, Protein 18.7 g, SaturatedFat 12.5 g, Sodium 867.5 mg

ZUCCHINI PIE - REAL SIMPLE



Zucchini Pie - Real Simple image

Saw this recipe in Real Simple magazine. I've modified the type of cheese but it is still delicious. The original recipe called for provolone. It is great the next day for lunch. Just heat in microwave.

Provided by ccknowca

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

3 cups grated zucchini
1 small onion, chopped
1 cup all-purpose flour
1 cup grated mozzarella cheese
3 eggs, beaten
1/4 cup vegetable oil
4 tablespoons grated parmesan cheese
2 teaspoons chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Preheat over to 350°F Coat an 8 or 10" pie pan with vegetable oil.
  • An Emile Henri ceramic pie pan works great.
  • Combined all ingredients EXCEPT 1 tablespoon of Parmesan into one bowl.
  • Spread the mixture into the pie pan.
  • Sprinkle Parmesan on top.
  • Place in oven and back for 45-50 minutes (check at 40 minutes) until golden brown and set in the middle.

CRUSTLESS ZUCCHINI PIE



Crustless Zucchini Pie image

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

1 large onion, finely chopped
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
4 large eggs, beaten
1 tablespoon minced fresh parsley
3 cups grated zucchini
1 cup biscuit/baking mix
1 cup shredded cheddar cheese

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:

  • Use a well-seasoned cast iron skillet: This will help to ensure that your pie crust is evenly cooked and golden brown.
  • Don't overmix the crust: Overmixing will make the crust tough. Just mix until the ingredients are well combined.
  • Chill the crust before baking: This will help to prevent the crust from shrinking and cracking.
  • Use a sharp knife to slice the zucchini: This will help to prevent the zucchini from tearing.
  • Drain the zucchini well before adding it to the filling: This will help to prevent the filling from being watery.
  • Use a combination of cheeses: This will give the filling a more complex flavor.
  • Bake the pie until the crust is golden brown and the filling is set: This will usually take about 45 minutes.
  • Let the pie cool slightly before serving: This will help to prevent the filling from spilling out.

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 its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your home. So next time you're looking for a new and delicious way to enjoy zucchini, give this recipe a try!

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