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
ITALIAN ZUCCHINI OR YELLOW SQUASH PIE
What an incredible recipe for Zucchini pie that I found on the Pillsbury site. Since then, I have added different seasonings and have even tried this with yellow squash as well. Delicious with either or better yet a combination of the two. It is a very easy recipe to make. My family & I loved it!!! My husband & I had it for...
Provided by Kimberly Biegacki
Categories Savory Pies
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini, garlic and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
- 2. 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. I always seem to have one extra crescent so I cut it and put it on top for decoration.
- 3. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. 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.
- 5. July 19th, 2015 --- Made this tonight for dinner. The Weight Watcher value: 10 points per serving of 6
YELLOW OR ZUCCHINI SQUASH PIE
This recipe was given to my mom from a lady who works with her. I love it and so does my husband, and he hates squash.
Provided by southern chef in lo
Categories Cheese
Time 40m
Yield 1 10-inch pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender.
- In a small bowl mix together the eggs and the cheese; add to the squash mixture.
- Line one 10 inch pie pan or a square pan with the rolled out cresent rolls. Spread 1 tablespoon of dijon mustard on the crust. Pour the squash mixture into the pan.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 411, Fat 28.1, SaturatedFat 15.8, Cholesterol 151.1, Sodium 602.4, Carbohydrate 25.1, Fiber 2.6, Sugar 5, Protein 15.4
SAUTéED YELLOW SQUASH AND ZUCCHINI
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.
ITALIAN SQUASH PIE
This recipe came from a church cookbook dated 1992. The crescent roll crust holds a delicious mixture of squash, eggs, mozzarella cheese, and Italian spices. Its delicious!
Provided by Kathie Carr
Categories Vegetables
Time 35m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Unroll crescent rolls and press them into the bottom and up the sides of a 10 inch tart pan. Bake 6 minutes in 350 degree oven. Remove crust from oven and brush with Dijon mustard. Set aside.
- 2. Melt butter in a large skillet. Add squash, onion, and garlic and saute until tender. Remove from heat and stir in spices. Whisk together eggs, and milk. Stir in cheese and vegetable mixture. Pour into crust and bake at 375 degrees for 20-25 minutes. Garnish with parsley.
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.
ZUCCHINI (OR YELLOW SQUASH) CREAM PIE
Make and share this Zucchini (or yellow squash) Cream Pie recipe from Food.com.
Provided by Suzyhomemaker
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook zucchini in water until tender.
- Drain then put in refrigerator for 10 minutes.
- Drain zucchini.
- Blend zucchini, evaporated milk, white sugar, egg, butter, flour, vanilla together.
- Pulsing until creamy.
- Pour mixture into pie crust and sprinkle with cinnamon and nutmeg.
- Bake at 325 for 65 minutes or until a knife comes out clean.
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