Best 3 Crust Less Summer Zucchini Pie Recipes
Summer zucchini is a versatile vegetable that can be used in a variety of dishes, from savory to sweet. One delicious way to enjoy zucchini is to make a crust less summer zucchini pie. This dish is perfect for a light and refreshing summer meal, and it can be easily customized to your liking. Whether you prefer a cheesy, savory pie or a sweet and tangy one, there is a recipe out there that will suit your taste. Read on to discover some of the best recipes for crust less summer zucchini pie, and find the perfect one to make for your next meal.
Let's cook with our recipes!
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
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.
CRUST-LESS SUMMER ZUCCHINI PIE RECIPE - (4.4/5)
Provided by Jomamma
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto. Combine zucchini, shallots, chives, and mozzarella cheese in a bowl. Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Combine with zucchini mixture and pour it into the pie dish. Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.
CRUSTLESS ZUCCHINI PIE
Got this from my sister-in-law. It's good either warm or cold. Can be cut in smaller pieces and served as an appetizer, or just serve with a salad for a complete meal.
Provided by Skooch
Categories Lunch/Snacks
Time 50m
Yield 2 Pies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a bowl, combine the first 5 ingredients.
- Stir in the zucchini, biscuit mix and cheese.
- Pour into two greased 9-inch pie plates.
- Bake for 35 minutes or until golden brown.
Nutrition Facts : Calories 213.8, Fat 16.7, SaturatedFat 4.8, Cholesterol 84.2, Sodium 276.8, Carbohydrate 9.1, Fiber 0.7, Sugar 2.5, Protein 7.3
Tips:
- Use a variety of zucchini colors and shapes for a more visually appealing pie.
- If you don't have a springform pan, you can use a regular 9-inch pie pan. Just trim the excess zucchini and cheese around the edges.
- Be careful not to overcook the zucchini. It should be tender but still slightly crisp.
- Serve the pie warm or at room temperature.
Conclusion:
This crustless summer zucchini pie is a delicious and easy way to use up all of your garden zucchini. It's perfect for a light lunch or dinner, and it's also a great way to get your kids to eat their vegetables. With its simple ingredients and quick cooking time, this pie is sure to be a hit with the whole family.
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