Best 8 Layered Zucchini Pie Recipes
Immerse yourself in a culinary journey with our upcoming article on the tantalizing "Layered Zucchini Pie". This delectable dish is a symphony of flavors and textures, featuring the star ingredient – zucchini. Its versatility shines through as it dances harmoniously with a variety of ingredients, creating a masterpiece that will captivate your senses. From the crispy crust to the creamy filling and the cheesy topping, this pie is a celebration of flavors and a feast for your eyes. Get ready to embark on a culinary adventure as we unravel the secrets of this exceptional pie, providing you with tips, tricks, and the ultimate recipe to create a culinary masterpiece in your own kitchen.
Let's cook with our recipes!
ZUCCHINI PIE
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
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
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
LAYERED ZUCCHINI RAGU BAKE
Enjoy this layered zucchini ragu bake that's made with potatoes, ground beef and cheese - a delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 425°F. Spray two 17x12-inch half-sheet pans with cooking spray. Place zucchini in single layer in pans. Sprinkle with 1/2 teaspoon of the salt. Bake 20 minutes or until almost tender. Reduce oven temperature to 375°F.
- Meanwhile, pierce potatoes with fork. Place potatoes on microwavable paper towel in microwave oven. Microwave uncovered on High 6 minutes or until partially cooked. Cool 10 minutes. Peel and thinly slice potatoes; set aside.
- In 12-inch nonstick skillet, cook beef and onions over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in wine, tomatoes, tomato paste, 1 teaspoon salt and 1/4 teaspoon of the pepper. Heat to boiling; reduce heat to low. Simmer uncovered 7 minutes, stirring occasionally, until most of liquid is absorbed.
- In 2-quart saucepan, melt butter over medium-low heat. Stir in flour and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in rosemary and garlic.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread half of the meat sauce in baking dish. Top with potato slices. Place half of the zucchini slices over potatoes; sprinkle with 1/2 cup of the cheese. Repeat layers with remaining meat sauce, remaining zucchini and 1/2 cup cheese. Pour white sauce over top. Sprinkle with remaining 1 cup cheese.
- Bake uncovered 45 to 55 minutes or until top is golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 399, Carbohydrate 33 g, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1116 mg
LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE
A great veggie casserole when vegetables are at their peak and you just can't resist all the great produce at the farmers' market.
Provided by Ginny Sue
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease an 8 inch square baking pan (or spray with Pam).
- Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
- Dot the top with butter, and sprinkle with Parmesan cheese.
- Bake at 350F for 35 minutes or until crisp-tender.
Nutrition Facts : Calories 81.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 11.6, Sodium 73, Carbohydrate 8, Fiber 2.3, Sugar 5.4, Protein 3.2
LAYERED ITALIAN ZUCCHINI CASSEROLE
Sliced zucchini is layered in a casserole with spaghetti sauce, Neufchatel cheese and Parmesan in this easy-to-make Italian vegetable bake.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
- Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
- Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
LAYERED ZUCCHINI AND TOMATO BAKE
Got this from a section in the paper that had ideas for things to do with tomatoes. It's not exactly a recipe in that it has no measures. The amounts I listed are just ballpark amounts to get the recipe idea to become public here.
Provided by Oolala
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- You can use any amounts you like but this is what you do: oil a shallow baking dish and cover the bottom of the dish with alternating slices of zucchini and tomato.
- Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish.
- Add salt and pepper.
- Sprinkle the top with freshly grated Parmesan cheese and bake until cooked through, about 15 minutes or so, check so the cheese doesn't burn.
Nutrition Facts : Calories 125.5, Fat 9.2, SaturatedFat 2.2, Cholesterol 5.5, Sodium 111.7, Carbohydrate 7.8, Fiber 2.4, Sugar 5.7, Protein 4.9
LAYERED ZUCCHINI PIE
Use up those summer zucchini to make this tasty pie! Best served chilled, but warm is good too.
Provided by ROSANNACANADA
Categories Savory Pies
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a 10 inch springform pan with parchment paper.
- Heat a large skillet over medium-high heat. Stir in the Italian sausage; cook and stir until evenly browned, about 10 minutes. Drain well and reserve.
- Heat the olive oil the skillet over medium heat. Stir in zucchini and garlic; cook until zucchini is lightly browned, about 10 minutes. Stir basil into the skillet; cover and simmer until zucchini is soft, about 5 minutes. Season with salt and pepper to taste. Cool slightly; place in a square of cheesecloth or a colander and squeeze dry.
- Use one can of crescent dough to form a crust in the springform pan, pressing dough up sides. Layer 1/2 cup mozzarella , the cooked zucchini, the cooked sausage, and the remaining 1/2 cup of mozzarella in the crust. Sprinkle with Parmesan cheese; dot with the pesto. Beat the eggs, cream, and paprika in a large bowl; season with salt and pepper. Pour egg mixture over layered ingredients in crust. Place remaining crescent dough, in one piece, on top of pan to form a top crust. Trim; poke hole in the middle to vent.
- Place pan on a baking sheet. Bake in preheated oven for 35 minutes. Cover with aluminum foil; bake an additional 15 minutes. Turn off oven; allow pie to rest in warm oven for 20 minutes. Serve warm, or refrigerate for at least 3 hours to serve chilled.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 27.5 g, Cholesterol 99.5 mg, Fat 29.5 g, Fiber 1.1 g, Protein 16.6 g, SaturatedFat 10.3 g, Sodium 882.6 mg, Sugar 6 g
LAYERED ZUCCHINI PIE
Use up those summer zucchini to make this tasty pie! Best served chilled, but warm is good too.
Provided by ROSANNACANADA
Categories Savory Pies
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a 10 inch springform pan with parchment paper.
- Heat a large skillet over medium-high heat. Stir in the Italian sausage; cook and stir until evenly browned, about 10 minutes. Drain well and reserve.
- Heat the olive oil the skillet over medium heat. Stir in zucchini and garlic; cook until zucchini is lightly browned, about 10 minutes. Stir basil into the skillet; cover and simmer until zucchini is soft, about 5 minutes. Season with salt and pepper to taste. Cool slightly; place in a square of cheesecloth or a colander and squeeze dry.
- Use one can of crescent dough to form a crust in the springform pan, pressing dough up sides. Layer 1/2 cup mozzarella , the cooked zucchini, the cooked sausage, and the remaining 1/2 cup of mozzarella in the crust. Sprinkle with Parmesan cheese; dot with the pesto. Beat the eggs, cream, and paprika in a large bowl; season with salt and pepper. Pour egg mixture over layered ingredients in crust. Place remaining crescent dough, in one piece, on top of pan to form a top crust. Trim; poke hole in the middle to vent.
- Place pan on a baking sheet. Bake in preheated oven for 35 minutes. Cover with aluminum foil; bake an additional 15 minutes. Turn off oven; allow pie to rest in warm oven for 20 minutes. Serve warm, or refrigerate for at least 3 hours to serve chilled.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 27.5 g, Cholesterol 99.5 mg, Fat 29.5 g, Fiber 1.1 g, Protein 16.6 g, SaturatedFat 10.3 g, Sodium 882.6 mg, Sugar 6 g
Tips:
- Use fresh zucchini for the best flavor and texture.
- Shred the zucchini using a box grater or a food processor fitted with the shredding disc. Make sure to squeeze out any excess moisture from the zucchini before adding it to the pie filling.
- Don't overcook the zucchini. It should be tender but still have a slight crunch.
- Use a deep-dish pie plate to ensure that the pie has enough room to rise.
- Bake the pie until the crust is golden brown and the filling is set. This usually takes about 45-50 minutes.
- Let the pie cool for at least 15 minutes before serving. This will allow the filling to set and the flavors to meld.
Conclusion:
Layered Zucchini Pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover zucchini from your garden. With its simple ingredients and easy-to-follow instructions, this pie is a perfect recipe for beginner and experienced bakers alike. So next time you're looking for a tasty and satisfying meal, give Layered Zucchini Pie a try.
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