Best 4 Moms Zucchini Pie Recipes
"Mom's Zucchini Pie" is a classic dish that has been enjoyed by families for generations. This savory pie features a delicious combination of zucchini, cheese, and spices, all wrapped in a flaky crust. Whether you're looking for a hearty breakfast, a light lunch, or a tasty dinner, "Mom's Zucchini Pie" is sure to satisfy your cravings. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for both novice and experienced cooks alike. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this delectable "Mom's Zucchini Pie."
Here are our top 4 tried and tested recipes!
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs. walter
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
FAST AND EASY ZUCCHINI PIE
From Gooseberry Patch-Mom's Favorite Recipes. I received this in the Cookbook Swap from mandabears and just love the simplicity of the recipes and the wholesomeness that comes with them. Easy to make, simple food that is nutritous and tasty!
Provided by Chef1MOM-Connie
Categories One Dish Meal
Time 32m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute zucchini and onion in butter for 10 minutes, remove from heat and set aside.
- Whisk the next 8 ingredients together, stir in mozzerealla cheese.
- Fold in zucchini mixture, set aside.
- Line the bottom and sides of an ungreased 10" pie pan with crescent rolls, pinch seams to seal. Brush with musterd:pour egg and zucchini mixture into crust.
- Bake at 350 degrees until set, about 17-20 minute Cover crust edging with aluminum foil during last 10 min of baking.
- note- You may use fresh seasonings, just adapt to measurements, 1/2 t dried oregano = 1 tsp fresh oregano.
Nutrition Facts : Calories 217.9, Fat 12.2, SaturatedFat 6.4, Cholesterol 87, Sodium 597.3, Carbohydrate 19.2, Fiber 2.1, Sugar 3.8, Protein 8.5
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs walter
Categories Zucchini Side Dishes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
NO CRUST ZUCCHINI PIE
This came from a Bisquick box in 1983 and I make it over and over again and my family loves it till today. A quick and easy lunch or as an appetizer, you'll love this as well.
Provided by Gingerbee
Categories Lunch/Snacks
Time 1h5m
Yield 1 14" pan, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 316.5, Fat 24.3, SaturatedFat 5.8, Cholesterol 125.4, Sodium 754, Carbohydrate 13.2, Fiber 1, Sugar 3.5, Protein 11.8
Tips:
- Choose fresh, firm zucchini: Look for zucchini that is deep green in color and has smooth, unblemished skin. Avoid zucchini that is yellow or has soft spots.
- Grate the zucchini: Use a box grater or a food processor fitted with the grating blade to grate the zucchini. Make sure to squeeze out any excess moisture from the grated zucchini before using it.
- Use a variety of cheeses: This recipe calls for cheddar cheese and Parmesan cheese, but you can also use other types of cheese, such as mozzarella, Gruyère, or fontina.
- Don't overmix the batter: Overmixing the batter will make the pie tough. Mix the ingredients just until they are combined.
- Bake the pie in a preheated oven: This will help the pie to cook evenly.
- Let the pie cool before serving: This will allow the pie to set and make it easier to slice.
Conclusion:
This zucchini pie is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover zucchini. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for cooks of all skill levels. So next time you're looking for a quick and easy meal, give this zucchini pie a try!
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