No Crust Zucchini Pie Recipes

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

Zucchini Pie (no crust) image

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.

Ingredients

2 1/2 lb zucchini
1 c diced velveeta cheese
8 saltines, crumbled
2 Tbsp butter
salt and pepper to taste

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

No Crust Zucchini Pie image

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

Ingredients

3 cups grated zucchini
1 cup Bisquick
1/2 cup canola oil
4 eggs (beaten)
1/2 cup chopped onion
3/4 cup parmesan cheese (grated)
1 cup mozzarella cheese (grated)
3 tablespoons parsley (chopped)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder

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

Crustless Zucchini Pie image

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.

Ingredients

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

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

Zucchini Pie image

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

Ingredients

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

IMPOSSIBLY EASY ZUCCHINI PIE

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

Impossibly Easy Zucchini Pie image

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

Ingredients

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

More about "no crust zucchini pie recipes"

SUMMER GARDEN CRUSTLESS ZUCCHINI PIE | AMBITIOUS KITCHEN

Web Aug 25, 2022 How to make crustless zucchini pie Prep your pan. Start by greasing a 9 inch deep dish pie pan or springform pan with nonstick …
From ambitiouskitchen.com
4.9/5 (27)
Calories 176 per serving
Total Time 1 hr

Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray.
Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We're not cooking the zucchini!) Remove veggies from heat and set aside.
In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
Add all of the veggies (including the zucchini) to the greased pie pan and spread out evenly. Next pour your egg mixture over the top of the veggies. Sprinkle the top with remaining 1/2 cup shredded cheddar cheese.

No Crust Zucchini Pie Recipes

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.

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.

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.

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!

IMPOSSIBLY EASY ZUCCHINI PIE

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!

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