Best 3 Grannys Italian Zucchini Pie Recipes

If you are looking for a recipe that brings together the flavor of a traditional Italian dish using the fresh taste of zucchini, then "Granny's Italian Zucchini Pie" is the perfect dish for you. This savory pie is filled with a creamy mixture of eggs, ricotta cheese, and grated Parmesan cheese. The base of the pie is made with a crispy and flaky crust that holds all the delicious ingredients together. The pie can be served as a main course, a side dish, or even as an appetizer. It is a versatile dish that can be enjoyed by people of all ages.

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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.

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 Zucchini Appetizers

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

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

Tips:

Use a combination of zucchini and breadcrumbs: This helps to absorb moisture and create a firm texture.
Don't overfill the pie crust: Otherwise, it will be difficult to seal and the filling may spill out.
Bake the pie until the crust is golden brown and the filling is set: This usually takes about 45 minutes.
Let the pie cool slightly before serving: This will help it to hold its shape.
Garnish with fresh herbs or grated Parmesan cheese before serving: This will add extra flavor and color.

Conclusion:

Granny's Italian zucchini pie is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for using up summer zucchini and is sure to be a hit with your family and friends. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.