Impossible Zucchini Pie



Impossible Zucchini Pie

4 cups thinly sliced zucchini (2 medium)

1/2 cup chopped or sliced onion

1/4 cup margarine or butter

3 eggs or equivalent substitute

3/4 cup baking mix (Bisquick)

3/4 cup milk

1 tbsp dijon mustard

3/4 cup mozzarella cheese

Preheat oven to 400

Saute the zucchini and onion in the margarine until the zucchini is 'wilted' and the onion translucent. 

Grease a 10 inch pie plate. Layer the vegetables in the bottom of the pie plate.

In a blender combine eggs, baking mix, milk, and mustard.  Blend for 30 seconds.  Pour into pie plate ( will be rather full). 

Bake for 25-30 minutes or until the center is firm and a knife inserted in the middle comes out clean.

Top with the cheese and return to the oven for a few minutes to melt the cheese.

Let stand for 5 minutes before serving. 

Roasted Zucchini Romano

Roasted Zucchini Romano (original recipe found on Pinterest)

Sliced Zucchini (I used one medium zucchini and got 20 slices)
olive oil
sea salt
pepper
garlic powder
Romano cheese

Preheat oven to 400 F.   Line a baking sheet with parchment paper.

Trim the ends of the zucchini and slice lengthwise about 1/4 inch thick (you could probably just cut slices crosswise).  Lay the slices a single layer on the parchment paper. Brush each slice lightly with olive oil.

Sprinkle with sea salt, black pepper and garlic powder. (If you use garlic salt, omit the sea salt)

 



Top with grated Romano cheese.    Place in the oven and bake for 15 minutes. 

So good! 

Zucchini Mini Quiches

Zucchini Mini Quiches (I forgot to take a photo after baked- this is a photo of the mixture in the mini muffin tin waiting to go into the oven)

1 cup zucchini, grated
1 egg, slightly beaten (I used Eggbeaters - 1/4 cup)
1 bunch scallions or green onions, diced
1/4 cup grated cheese (I used Asiago)
1/4 cup seasoned bread crumbs

Preheat oven to 400.  Spray a mini muffin tin with non-stick cooking spray.  The original recipe says this makes 12.  I doubled and got 24 but they were very thin.  I think the single batch would be good for 9.
Grate the zucchini into a large bowl and place it all in a dish towel to squeeze out the water. You may need to do that several times to get it dry.  Once dry, place in a large mixing bowl and add other ingredients.
Spoon into the muffin tins.  Bake 15-18 minutes or until browned and set.

Mine stuck a little to the tins so next time I think I will use muffin liners. 

Zucchini Fritters

1 lb zucchini, grate and set aside

Mix together into a stiff dough
1 egg slightly beaten
1/2 c parmesan cheese, grated
1/2 c flour
1/2 tsp baking powder
1/8 to 1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp black pepper

Stirr in zucchini - the liquid from the zucchini will thin out the dough into a runny batter. 

Use immediately.

Heat olive oil in a skillet.   Drop zucchini mixture by about 1/4 cup into the oil and flatten slightly to make a 'pancake'.   Brown until golden on both sides.  Drain on paper towel.

We liked these served with dill dip or ketchup.

Zucchini Frittata

Ingredients:

1 small onion

1/4 tsp sugar

2 Tbsp margarine or butter

3 small zucchini or 1 large

salt and pepper to taste

5 eggs

1/4 tsp thyme

1 tomato

1/2 cup provel cheese

(Other vegetables and cheeses can be used- experiment to find your favorite combination)

Slice the onion into thin rings and sprinkle with the sugar.  Melt the margarine in a medium oven proof skillet, add the onions and cook until carmelized (browned)  The sugar will help them carmelized quicker.

Thinly slice the zucchini - using a mandolin makes this go quickly but watch those finger tips and knuckles.   This is about 4 cups of zucchini.  It will shrink down as it cooks.

Add the zucchini to the skillet and cook until tender and just beginning to brown.  If there is a lot of liquid you may want to drain it  - but a little liquid is fine.

 While the zucchini is cooking, slice the tomato into thin slices.  Set aside.  In a medium bowl, beat the eggs and add the thyme. Preheat broiler and place oven rack 8 inches from heat.

Pour the eggs over the zucchini.  I pushed the zucchini around a little with a spoon to help the egg mixture get throughout the skillet.   Top with the tomato slices.   Place under the broiler for 6 minutes.  Sprinkle the cheese on top and put back under the broiler until the cheese is melted.  Using a knife make a small slit near the middle and check that it is not runny.  It it is cover with foil and return to the oven for a minute or two.

 Let sit at room temperature for 10 minutes before serving.  It really is tastier if it is not hot.  Can be served cold.

Italian Zucchini Pie

This is another recipe I have had from many years ago. DH is not a fan of zucchini so I never make it but had to try it today. (I had two servings for lunch) I think if he just tries it, he will like it. 

 Italian Zucchini Pie 6 servings (if you are using an 8 inch pie crust/pan, cut the recipe in half)

 4 c thinly sliced zucchini (no need to peel it)

 1 c chopped onion 

1/4 c margarine (I had some butter so used that - I'm sure that made it taste better)

 2 Tbsp dried parsley or 1/2 c chopped fresh parsley 

1/2 tsp salt 

1/2 tsp pepper 

1/4 tsp garlic powder 

1/4 tsp basil

 1/4 tsp oregano (I used a little more as I really like oregano) 

2 eggs 

8 oz mozzarella, shredded 

10 inch pie crust

 2 tsp prepared mustard (I used dijon) 

 Preheat oven to 375 degrees. 

 Cook and stir zucchini and onion in margarine about 4 minutes. Stir in salt, pepper, garlic powder, basil and oregano and cook 1-2 minutes longer. It will be a litle watery. Using a slotted spoon, remove zucchini from pan and place in a large mixing bowl. Discard liquid. (I could have eaten the zucchini just like this as a side dish. Will have to remember that for another meal.) Slightly beat the eggs and add to the zucchini. Add the 2 cups cheese. Stir to mix well. Spread mustard in bottom of prepared pie crust. I did not measure - just squirted some in the pie crust and spread with the back of a spoon. Pour in zucchini mixture and spread evenly. Bake 20 - 25 minutes until center is set. Let stand 10 minutes before serving.