Take-out Tuesday, Crazy Good 3 Cheese Zucchini Pie
We spent the weekend with some avid fishermen, here to fish on the last weekend of Snapper season on the Gulf Coast
The seas were rough and they didn’t have much luck…
So instead of grilled snapper, we pulled some burgers out of the freezer and I made this crazy good Zucchini Pie
It’s full of summer fresh vegetables,
cheese and bacon to make the men happy,
and it’s baked in a Ritz cracker crust
This recipe was adapted from Half Baked Harvest’s Cheesy Zucchini & Corn Pie
I had the zucchini, but only 1 ear of corn, so I added Brussels sprouts instead and threw in a little bacon
Bacon and Brussels sprouts are such great partners, and you can roast them together on a sheet pan for ease of preparation
After sauteeing onions and zucchini, toss in the corn kernels
Then add the cooked Brussels and bacon
This is a great way to use up a little this and that and clean out your refrigerator!
Half Baked Harvest’s version of a Ritz cracker crust includes toasted sesame seeds
I used a combo of Ritz and Waverly Wafers, you can use any crackers you like
This is such an easy crust to make, you can do it right in the pie dish
It’s much lighter than a traditional pie crust.
Prebake it for 10 minutes before filling
Mix the cheddar into the vegetables & bacon and fill ‘er up!
I used packaged grated cheeses, and sandwich slices, because I happened to have them on hand
Top with Parmesan and Swiss {or any cheese combo you like}
Bake into luscious goodness!
The guys had this as a side with their hamburgers, but I found a slice of this pie was all I needed
Crazy Good 3 Cheese Zucchini Pie
Equipment
- pie pan
Ingredients
3 Cheese Zucchini Pie
- 1 large zucchini halved and sliced
- 1/2 large sweet onion chopped
- 1 tsp minced garlic
- 6 slices bacon
- 4 cups fresh Brussels sprouts
- 1 ear corn cooked, and kernels removed*
- 1 cup grated sharp cheddar cheese
- 1-2 oz grated Parmesan
- 1-2 oz grated or small pieces Swiss cheese
- 4 eggs
- 1 T butter
- 1 T olive oil plus more for drizzling on sprouts
- salt & pepper
Ritz Cracke & Sesame Seed Crust
- 8 T butter
- 2 cups Ritz cracker crumbs
- 2 T sesame seeds
Instructions
- Toast sesame seeds in a dry skillet on medium heat, watching closely. Shake pan every minute or so to toss and turn seeds. Remove from heat when seeds start to brown, about 5 minutes.
- Make cracker crust by melting the butter in a glass pie dish.
- Crush crackers in a ziplock bag with a rolling pin or your hands. Add sesame seeds to cracker crumbs and put into melted butter in pan.
- Using your fingers, mix the crumbs and butter and pat into a crust on the bottom and up sides of pan. Bake at 375 for 10 minutes. Set aside.
- Cut off bottom of sprouts and then cut sprouts in half.
- Line a sheet pan with parchment paper. Lay bacon strips on paper, leaving space between strips. Place sprouts in the spaces between bacon strips, drizzle with olive oil & season with salt and pepper.
- Place pan in a 400 degree oven and cook for 15 minutes. Check. Continue baking until bacon is cooked through and crisp. Remove pan from oven and drain bacon and sprouts on paper towels.
- While sprouts and bacon are cooking, put onions in a large skillet with 1 T butter and olive oil.
- Cook over medium heat, stirring occasionally, until they begin to brown, about 5 minutes.
- Add garlic and zucchini. Cook, stirring occasionally, about 5-7 more minutes until zucchini is soft and starting to brown.
- Add corn kernels. Add Brussels sprouts and bacon torn into pieces. Stir to combine.
- Stir in 1 cup cheddar cheese. Place mixture in baked crust. Top with Parmesan and Swiss. This can be covered and refrigerated at this point until baking later.
- Beat eggs and season with salt & pepper. Pour over vegetable mixture. Bake at 375 degrees 35-40 minutes or until set in the middle. Let sit 5-10 minutes before cutting.
Notes
Enjoy!
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I will be joining these fabulous parties and blogs:
Dishing it & Digging it, Between Naps on the Porch, Make it Pretty Monday
Cooking and Crafting with J&J, Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday
Comments
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It does sound crazy good! My family would like this. I like the pictorial steps! Thanks.
Thanks Bonnie, we all loved it and you could really use any veggies you want, everything is good with cheese and bacon, right? š
Hi Jenna, sorry the guys didnāt have any luck on their fishing trip. And, end of season a double disappointing fishing trip. I am sure your delicious meal of burgers and the zucchini pie made the guys feel much better. I have to say that pie looks and sounds so good and I like the lighter version of the crust. Bet it was a hit! Bet it feels good to be back at the beach. I always find it so relaxing there (sigh)………..
Life is definitely easier here! Yes the guys were disappointed, but they still had fun…2 of my sons friends that he’s known since grade school and they are so cute and so much fun-we laughed a lot!! They did love the pie :). I heard it was really cool in T town yesterday am, is that true?
This looks great Jenna and I have zucchini to use up! Delicious improvisational creation to satisfy those disappointed snapper fishermen.
Sent from the iPhone of Dr. Johanne Lamarche
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thanks Joanne, this is going to appear often, we all really enjoyed it
Jenna, I love how you clean out the fridge for your culinary creations! I’m anxious to try a tomato pie this summer with a cracker crust š
ha ha, I hate having little bits of this and that… The cracker crust is perfect for a tomato pie!
Yahoo Jenna, love this recipe!
Ooohhh, this sounds so good! I want to make this and the onion pie one also, YUM! š
And at this time of year, Zucchini starts to be everywhere! This will be a good one to keep in my pocket!
Jenna, ooh that looks yummy for sure. I know my hubby would love it, anything with bacon is always a hit. Happy Tuesday!
oh Jenna!!! stop!!!! I want!!!
My garden zucchini to your wonderful zucchini pie, it looks amazing! Thanks so much for sharing with us at Full Plate Thursday and sure hope you have a great week!
Miz Helen