Post by NancyRogers on Sept 22, 2002 9:18:14 GMT -6
For Julie who was looking for zucchini pie with italian seasoning, here are
two to try:
ZUCCHINI PIE I
4 cups thinly sliced zucchini
1 cup chopped onions
1/4 to 1/2 cup margarine
1/2 cup chopped fresh parsley or 2 Tbsp dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs, beaten
2 cups grated cheddar or jack cheese
Dijon mustard
Deep dish pie crust, frozen or homemade
Prepare homemade crust or allow frozen crust to thaw.
Preheat oven to 375 F degrees.
In a large skillet sauté the zucchini and onions in the
margarine for about 10 minutes. Add the spices and stir
well. Set aside.
In a large bowl combine the eggs and cheese, mix well.
Add the zucchini mixture to the bowl and stir till well
blended. Use Dijon mustard to paint inside of crust and the fill with the
zucchini mixture and bake for 18 to 20 minutes. Allow to stand for 10
minutes before serving.
Crustless Zucchini Pie
Servings: 12
Ingredients:
1 large onion -- finely chopped
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
4 eggs -- beaten
1 tablespoon minced fresh parsley
3 cups grated zucchini
1 cup biscuit/baking mix
1 cup shredded cheddar cheese
Directions:
In a bowl, combine the first five ingredients.
Stir in the zucchini, biscuit mix and cheese.
Pour into two greased 9" pie plates.
Bake at 350°F for 35 minutes or until golden brown.
two to try:
ZUCCHINI PIE I
4 cups thinly sliced zucchini
1 cup chopped onions
1/4 to 1/2 cup margarine
1/2 cup chopped fresh parsley or 2 Tbsp dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs, beaten
2 cups grated cheddar or jack cheese
Dijon mustard
Deep dish pie crust, frozen or homemade
Prepare homemade crust or allow frozen crust to thaw.
Preheat oven to 375 F degrees.
In a large skillet sauté the zucchini and onions in the
margarine for about 10 minutes. Add the spices and stir
well. Set aside.
In a large bowl combine the eggs and cheese, mix well.
Add the zucchini mixture to the bowl and stir till well
blended. Use Dijon mustard to paint inside of crust and the fill with the
zucchini mixture and bake for 18 to 20 minutes. Allow to stand for 10
minutes before serving.
Crustless Zucchini Pie
Servings: 12
Ingredients:
1 large onion -- finely chopped
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
4 eggs -- beaten
1 tablespoon minced fresh parsley
3 cups grated zucchini
1 cup biscuit/baking mix
1 cup shredded cheddar cheese
Directions:
In a bowl, combine the first five ingredients.
Stir in the zucchini, biscuit mix and cheese.
Pour into two greased 9" pie plates.
Bake at 350°F for 35 minutes or until golden brown.