Zucchini Pie No Crust Recipes

THE BEST ZUCCHINI PIZZA CRUST RECIPE - LOW CARB, 4 INGREDIENTS

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Grease a 12- or 14-inch non-stick pizza pan. (30 or 36 cm) (Use parchment paper if it's not excellent non-stick.)
• Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt (not 1/2 tsp, this is just a light sprinkle). Bake for about 10-15 minutes, until zucchini is semi-soft and fairly dry.
• Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
• When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl.
• Lightly wipe down the pizza pan to get rid of any stuck on zucchini. If it's not very good non-stick, line with parchment paper. Grease the pan or parchment paper.
• Spread the zucchini pizza dough into a thin circle, about 11-12 in (28-30 cm) in diameter. Bake for 20-30 minutes, until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.)
• Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat.
• Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings.
• Return the zucchini crust pizza to the oven for about 10 minutes, until the cheese on top melts. If desired, place under broiler for a couple minutes to brown the cheese.

AUNT INA'S TOMATO ZUCCHINI PIE

Steps:

• 1. Pre-heat oven to 400 degrees. Grease a 10-inch pie plate. Sprinkle tomato, zucchini, onion and Parmesan cheese on bottom of pie plate.
• 2. Beat together remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with a whisk or hand beater. Carefully pour into pie plate on top of vegetables. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving.
• 3. Note: If you want to have more "cooked" and less crisp veggies you can saute them before placing in pie plate. However, be sure to fully drain any oil or juice before placing in pie plate.

NO CRUST ZUCCHINI AND TOMATO PIE

Steps:

• Preheat oven to 400 degrees. Lightly grease bottom of a standard 9" pie dish. Set aside.
• In a small bowl, whisk eggs and egg whites together. Add milk and whisk for another 5-10 seconds.
• In a separate bowl, combine the zucchini, tomato, onion, cheese, salt and pepper and stir well.
• Transfer the vegetable and cheese mixture to the pie dish. Make sure the vegetables are spread evenly in the pan
• Pour the milk and egg mixture over the vegetables.
• - Bake for ~35-40 minutes, or until a knife inserted in the middle comes out clean and the internal temperature reaches 160 degrees. The top will be golden brown.

ZUCCHINI CRUST PIZZA

Steps:

• Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

CHEESY ZUCCHINI PIE

Steps:

• Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides of plate to form a crust; seal perforations., In a large skillet, saute zucchini and garlic in butter until crisp-tender. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese. , Cover edges loosely with foil. Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

ZUCCHINI PIE II

Steps:

• Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
• Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and nutmeg. Mix well. Put into the pie crust. Dot with butter. Put top crust on.
• Bake at 400 degrees F (205 degrees C) for 40 to 50 minutes.

MARGE'S ZUCCHINI PIE

Steps:

• Preheat oven to 375 degrees.
• Saute zucchini, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.
• Beat the eggs and then add the cheese to the beaten eggs. Pour into the veggie pot and combine.
• Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Bake for 35-40 minutes.

NO CRUST ZUCCHINI PIE

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.