This recipe is a great way to use up all those zucchini that are perfect for making delicious Zucchini Bread. The filling on this dish is flavorful, but not too rich or sweet, so it’s the perfect addition to any fall dessert menu!
This is an old fashioned zucchini pie recipe. It’s got a lot of cheese, and it’s super cheesy. This is one of the best recipes for fall that you can make!
The delectable cheesy zucchini skillet pie is produced in just a few steps and without the need of an oven. It’s a delectable dish in which a crispy dough shell houses a flavorful, stringy interior made with zucchini, parmesan cheese, and cheese. This pie may be made in a non-stick pan and is a fast and easy alternative for hot days.
This cheesy zucchini skillet pie may be served as a major dish at a buffet meal or for brunch. Use your preferred cheese; we chose sweet provolone, but any stringy cheese like scamorza or provola would do. You may also add dried tomatoes or olives to the mixture for a deeper flavor.
Tips
You may alternatively bake the pie in the oven for approximately 30 minutes, or until golden brown, at 180°C/350°F.
You may alternatively use a brisée, a savory shortcrust pastry, or a store-bought pastry in lieu of the dough.
You may add diced ham to make the dish more meaty.
Other seasonal vegetables, such as eggplants, peppers, and spinach, may be substituted for the zucchini by rapidly frying them in a skillet with a splash of extra virgin olive oil and some fragrant herbs.
How can I keep my Cheesy Zucchini Pie fresh?
The cheesy zucchini skillet pie may be kept in the refrigerator for 1-2 days if kept in an airtight container. Simply reheat it in the pan for a few minutes before serving, just long enough for the cheese to melt.
You should also try this recipe.
Ingredients
to make the dough
For savory cakes, use quick yeast.
Instructions for making Cheesy Zucchini Skillet Pie
Step 1
Step 1
In a mixing dish, combine the flour and instant yeast. Mix in the salt, water, and extra virgin olive oil well.
Step 2
Step 2
In a mixing dish, combine the flour and instant yeast. Mix in the salt, water, and extra virgin olive oil well.
Knead briefly, form a ball, and set aside for 15-20 minutes in a basin.
Step 3
Step 3
Wash, trim, and grate the zucchini, then place it in a big dish.
Step 4
Step 4
Knead briefly, form a ball, and set aside for 15-20 minutes in a basin.
Mix the zucchini with a drizzle of extra virgin olive oil, a teaspoon of salt, and the grated cheese.
Step 5
Step 5
To make a somewhat bigger serving, cut the dough in half. Then, using a rolling pin, roll out the latter.
Step 6
Step 6
Wash, trim, and grate the zucchini, then place it in a big dish.
Place the pastry disc on the bottom of a nonstick pan that has been gently oiled; spread over the zucchini and level carefully.
Step 7
Step 7
Roll out the second half of dough and use it to seal the cake after covering the zucchini with a liberal amount of shredded provolone cheese.
Step 8
Step 8
Mix the zucchini with a drizzle of extra virgin olive oil, a teaspoon of salt, and the grated cheese.
With the tines of a fork, fold the extra edges inside and seal them. Then, cover the pan with the lid and cook on high heat for 5-10 minutes, keeping an eye on the amount of browning.
Step 9
Step 9
Turn the savory pie over down, as if it were an omelet, with the assistance of a lid, and cook on the opposite side as well. Repeat the process until golden brown, if required.
Step 10
Step 10
To make a somewhat bigger serving, cut the dough in half. Then, using a rolling pin, roll out the latter.
Turn the oven off and let the pie to cool for a few minutes. Finally, slice it and serve it with fresh mint leaves on top.
This cheesy zucchini skillet pie recipe is a delicious way to use up your garden’s bounty of zucchini. The crust is made with Bisquick, and the filling is creamy and light thanks to the addition of cream cheese. Reference: zucchini pie bisquick parmesan cheese.
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