Mini Zucchini Pie Screenshot from America's Heartland Season 11 Episode 13
Ingredients
 2 pie crusts, thawed according to package instructions
 3 large zucchinis
 1 cob sweet white corn, kernels removed
 2 eggs
 2 green onions, chopped
 4 basil leaves, chopped
 1 tbsp Dijon mustard
 ¼ cup parmesan cheese, grated
  cup jack cheese, grated
 ¼ tsp garlic powder
 ¼ tsp chili pepper flakes
 ¼ tsp onion powder
 ½ tsp salt
 pinch of pepper
Directions
1

Preheat oven to 400. Cut out rounds from pie shells and line muffin pan.

2

Grate zucchini and place in towel-lined colander over a bowl. Sprinkle with salt to draw water out of zucchini.

3

In separate bowl, remove kernels from corn. To that bowl, add basil, green onions, Dijon, cheeses, spices, and eggs.

4

Wrap towel around zucchini, and wring water out. Squeeze until it’s all gone!

5

Top each mini pie with more parmesan cheese and a thin slice of zucchini.

6

Add zucchini to bowl with other ingredients. Mix well. Spoon into mini pie shells. Bake for 20 minutes, or until set.

Zucchini Knowledge

  • Use stem as a "holder" when grating
  • It can be eaten raw! Just slice thin.
  • Removing water from zucchini does two things: prevents water from coming out into dish, AND intensifies the natural flavor of the squash
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Spinach FalafelBy On behalf of America's HeartlandSpinach Knowledge
  • Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
  • Spinach is available all year round but is in season during the spring (March - June)
  • High in iron
  • Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
  • It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
  • Don’t wash spinach before storing since the moisture will cause it to spoil
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Ingredients

 2 pie crusts, thawed according to package instructions
 3 large zucchinis
 1 cob sweet white corn, kernels removed
 2 eggs
 2 green onions, chopped
 4 basil leaves, chopped
 1 tbsp Dijon mustard
 ¼ cup parmesan cheese, grated
  cup jack cheese, grated
 ¼ tsp garlic powder
 ¼ tsp chili pepper flakes
 ¼ tsp onion powder
 ½ tsp salt
 pinch of pepper

Directions

1

Preheat oven to 400. Cut out rounds from pie shells and line muffin pan.

2

Grate zucchini and place in towel-lined colander over a bowl. Sprinkle with salt to draw water out of zucchini.

3

In separate bowl, remove kernels from corn. To that bowl, add basil, green onions, Dijon, cheeses, spices, and eggs.

4

Wrap towel around zucchini, and wring water out. Squeeze until it’s all gone!

5

Top each mini pie with more parmesan cheese and a thin slice of zucchini.

6

Add zucchini to bowl with other ingredients. Mix well. Spoon into mini pie shells. Bake for 20 minutes, or until set.

Mini Zucchini Pies
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