IMPOSSIBLE ZUCCHINI-TOMATO CHEESE PIE
This recipe is from "The Chopping Block' printed in a local magazine. I have not made it but love Impossible Pies of all kinds. I searched Zaar but could not find another one -
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F.
- Spray a 10" deep dish pie plate with veggie oil.
- Layer the zucchini,onion,& tomato in the pie plate.
- Sprinkle cheeses evenly over the veggies.
- Combine the biscuit mix, pepper, parsley& milk, mix well using a whisk.
- Pour mixture over the veggies.
- Bake for 30 minutes or until a knife comes out clean, cool on wire rack for 5 minutes- serve.
IMPOSSIBLY EASY ZUCCHINI PIE
This low calorie zucchini pie reminds me of a very light quiche and makes a delicious side dish or light lunch.
Provided by Peter | Simple Nourished Living
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400F degrees. Lightly grease a 9-inch pie dish.
- Layer zucchini, tomatoes, onion and cheese in prepared pie dish.
- In a medium mixing bowl, stir together the baking mix, milk, salt, pepper and eggs until well blended. Pour into pie dish.
- Bake for 35 minutes, or until a knife inserted near the center comes out clean.
- Let pie stand for at least 5 minutes before cutting. Slice into 6 wedges before serving.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts : ServingSize 1 /6th recipe, Calories 115 kcal, Carbohydrate 12 g, Protein 7 g, Fat 5 g, Fiber 1 g
AUNT INA'S TOMATO ZUCCHINI PIE
I got this recipe from my aunt who made it often. I think its either a Magic Crust or Impossible Pie. It does make its own crust as it bakes. Aunt Ina gave me a hand-written copy of this recipe back in the 1980's with no source. Do be careful about how juicy the tomatoes are. The pie can be soggy if they are very juicy. Also be...
Provided by Kathie Carr
Categories Savory Pies
Time 40m
Number Of Ingredients 10
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.
ZUCCHINI TOMATO PIE
The pairing of tomatoes and zucchini is delicious in so many dishes and this pie approach I modified from a Bisquick recipe site is one more way to bring life to them when they're out of season. Important in this dish to drain and blot tomatoes so pie doesn't become watery.
Provided by Jenay Tate
Categories Eggs
Number Of Ingredients 12
Steps:
- 1. Heat oven to 400°F. Lightly grease bottom and side of 9-inch pie plate.
- 2. Combine chopped zucchini, tomato and onion in a bowl, and mix well with cheese. Spread in pie plate.
- 3. Stir together remaining ingredients with fork until blended. Pour over veggies in pie plate.
- 4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.
ZUCCHINI TOMATO PIE
Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.
Provided by VEGAS
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
- Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
- Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 147.5 calories, Carbohydrate 14.2 g, Cholesterol 99.5 mg, Fat 6.9 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 516 mg, Sugar 3.7 g
CHEESY ZUCCHINI PIE
For a light lunch or brunch that costs just 76 cents per serving, fix this quiche-like dish made with crescent roll dough. "This zucchini pie is delicious, easy and inexpensive," writes Melissa Collins from South Daytona, Florida.
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 292 calories, Fat 19g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 559mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.
ZUCCHINI ONION PIE
We get a lot of zucchini when it's in season. This is a good and different way to use the excess. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned.
Nutrition Facts : Calories 353 calories, Fat 27g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 627mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
IMPOSSIBLE ZUCCHINI PIE
Steps:
- Preheat oven to 400°F. Lightly grease 10-inch pie plate. Sprinkle zucchini, tomato, onion and cheese in pie plate.
- Beat remaining ingredients until smooth. Pour into pie plate.
- Bake until golden brown and knife inserted in center comes out clean - about 30 minutes. Refrigerate leftover pie.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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