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
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
SAVORY CHEDDAR ZUCCHINI MUFFINS
I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!
Provided by Pam Ziegler Lutz
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Mix the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g
SAVORY ZUCCHINI BEER BREAD
Here, summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent than the average zucchini loaf.
Provided by Lukas Volger
Categories HarperCollins Bake Bread Zucchini Green Onion/Scallion Breakfast snack Summer Parmesan Beer Soy Free Peanut Free Tree Nut Free Vegetarian
Yield Makes 1 (8½ x 4½ -inch) loaf
Number Of Ingredients 11
Steps:
- Toss the zucchini with 1/2 teaspoon of the salt in a colander and let stand for 15 minutes. Gather it up in your hands and squeeze out as much moisture as you can.
- Preheat the oven 375°F. Generously grease an 8 x 4-inch loaf pan.
- Whisk together the flour, baking powder, remaining 1/2 teaspoon salt, the sugar, and black pepper. Add the zucchini, scallions, coarsely shredded cheese, and 1/4 cup of the olive oil, folding to combine, then pour in the beer. Let stand for a few minutes as the dry ingredients absorb the beer, then fold gently until everything is moistened. It'll be a dense and tacky batter. Scrape into the prepared pan.
- Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the finely shredded cheese. Transfer to the oven and bake until set in the center and a tester comes out clean, 75 to 80 minutes. Cool in the pan for 10 minutes, then unmold. This bread can be served warm (though it'll be a bit gooey inside) and should be eaten within a day or two, stored loosely covered at room temperature.
SAVORY ZUCCHINI
A simple side dish of zucchini and mushrooms. This is from "A Hundred Years of Island Cooking", and old cookbook from the Hawaiian Electric Company.
Provided by Chilicat
Categories Vegetable
Time 9m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash zucchini; cut off ends. Cut zucchini into lengthwise halves, then crosswise into 1/2-inch slices.
- In a large skillet, melt butter; saute mushrooms for 1/2 minute. Add zucchini; saute 1/2 minute.
- Stir in remaining ingredients and continue cooking on medium heat for 4 to 5 minutes.
Nutrition Facts : Calories 168.6, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.1, Sodium 684, Carbohydrate 5.9, Fiber 1.3, Sugar 3.6, Protein 2.3
SAVORY ZUCCHINI MUFFINS
A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time! You can sprinkle with a little shredded parmesan before baking, if you like.
Provided by ChristineM
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
- Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
- In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
- Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
- Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.
Nutrition Facts : Calories 181 calories, Carbohydrate 19.1 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 292 mg, Sugar 2.9 g
More about "savory zucchini recipes"
59 BEST ZUCCHINI RECIPES | WHAT TO MAKE WITH ZUCCHINI
From foodnetwork.com
Author By
SAVORY ZUCCHINI CHEDDAR QUICK BREAD - LAUGHING SPATULA
From laughingspatula.com
SAVORY ITALIAN ZUCCHINI BREAD - MY MODERN COOKERY
From mymoderncookery.com
10 BEST SAVORY ZUCCHINI MUFFINS RECIPES | YUMMLY
From yummly.com
15+ SWEET AND SAVORY ZUCCHINI RECIPES - BLESS THIS MESS
From blessthismessplease.com
HOMEMADE SAVORY ZUCCHINI RELISH - RURAL SPROUT
From ruralsprout.com
50 QUICK AND EASY ZUCCHINI RECIPES TO TRY THIS SUMMER
From tasteofhome.com
21 SWEET & SAVORY ZUCCHINI RECIPES THAT AREN’T ZUCCHINI …
From gettystewart.com
Estimated Reading Time 4 mins
SAVORY ZUCCHINI GALETTE | KING ARTHUR BAKING
From kingarthurbaking.com
SAVORY ZUCCHINI MUFFINS – COMFORT SPRING
From comfortspringstation.com
EASY SAUTéED ZUCCHINI RECIPE - SAVORY NOTHINGS
From savorynothings.com
THE BEST HEALTHY ZUCCHINI RECIPES - DISHING OUT HEALTH
From dishingouthealth.com
35+ ZUCCHINI RECIPES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
70 SAVORY ZUCCHINI RECIPES - MY PRODUCTIVE BACKYARD
From myproductivebackyard.com
SAVORY ZUCCHINI PIE - ANDI ANNE
From andianne.com
20 CREATIVE WAYS TO USE ZUCCHINI IN SAVORY RECIPES
From parade.com
ZUCCHINI RECIPES - BOOKS, COOKS, LOOKS
From bookscookslooks.com
TRY OUT THIS EASY AND DELICIOUS ZUCCHINI SAVORY BREAD
From archziner.com
EASY ZUCCHINI RECIPES: FROM SAVORY TO SWEET - SHE LOVES BISCOTTI
From shelovesbiscotti.com
SAVORY ZUCCHINI RECIPES - LOVE ON A PLATE
From loveonaplate.net
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #very-low-carbs #side-dishes #vegetables #easy #dietary #low-calorie #low-carb #mushrooms #low-in-something #squash #taste-mood #savory #3-steps-or-less
You'll also love