Grandmas Sicilian Delight Zucchini Pie Recipes

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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

GRANNY'S ITALIAN ZUCCHINI PIE



Granny's Italian Zucchini Pie image

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

¼ cup butter
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
2 eggs, well beaten
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) tube refrigerated crescent rolls
2 tablespoons yellow mustard

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

GRANDMA"S ZUCCHINI CASSEROLE-GIADA DE LAURENTIIS



Grandma

This is my version of a recipe I saw Giada make on her show. She puts bread crumbs between the zucchini layers but I think they taste soggy so I just put them on top. I sometimes just use an Italian shredded cheese blend as a substitute for the cheeses.

Provided by linguinelisa

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
5 medium zucchini, sliced lengthwise in 1/4-inch slices (about 1 1/2 lbs.)
salt
pepper
1 cup cream or 1 cup evaporated milk
1 cup shredded mozzarella cheese
1 cup shredded Fontina cheese
1/4 cup shredded romano cheese
1/3 cup dried bread, crumbs
4 tablespoons butter, cut into smaller pieces

Steps:

  • Grease a baking dish with olive oil.
  • Layer in dish zucchini, salt and pepper, cream and cheeses. Make 3 layers. Top with bread crumbs, then butter. Bake at 375 for 35 to 40 minutes.

ITALIAN ZUCCHINI PIE



Italian Zucchini Pie image

This pie is Wonderful... I made for my adult children & they fell in love with it. Surprisingly the men LOVED it. I also made it for my friends mothers day celebration (about 20 people, made two pies) and her they all really loved it too. When there was only 1/2 pie left she took it and hid it from everyone so she could take it home LOL

Provided by Pricilla

Categories     Savory Pies

Time 55m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 13

4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup margarine or 1/4 cup olive oil
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chopped fresh basil
1/4 teaspoon chopped fresh oregano
2 eggs, beaten
2 cups shredded mozzarella cheese or 2 cups muenster cheese
1 tablespoon dijon-style mustard
1 homemade deep dish pie shell

Steps:

  • Saute the zucchini and onion in the butter until zucchini is softened and onions are translucent. Stir in the chopped parsley, salt, pepper, garlic powder, basil and oregano.
  • In large mixing bowl, combine the eggs, cheese and mustard, then add the zucchini/onion mixture.
  • Spread the pie crust across the bottom and up the sides of baking dish that has been lightly greased. Carefully lift it into the dish and press across the bottom and up the sides.
  • Pour zucchini mixture into the crust and bake in a preheated 375 degree oven for 18 to 20 minutes. Cover with foil for last 10 minutes of baking. Let stand 10 minutes before serving.

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

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