This looks a lot like a pizza. A pizza and a pie! This savory, super good Zucchini Tomato Pie has the best of everything. Healthy, fresh, and guilt-free. It is perfect to serve for breakfast or dinner! A gluten-free vegetarian pie that you can enjoy any time, any day!
INGREDIENTS
1 cup chopped zucchini
1 cup chopped tomato, drained and blotted dry
1/2 cup chopped green onions
3/4 cup grated parmesan cheese
1 cup Bisquick
3/4 cup milk
3 eggs
1 teaspoon no-salt lemon pepper
1 teaspoon garlic powder
1 teaspoon oregano
1-2 teaspoons sugar
1/2 teaspoon salt
HOW TO MAKE ZUCCHINI TOMATO PIE
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Then, lightly grease the bottom and side of a 9-inch pie plate.
Step 3: In a bowl, combine the chopped zucchini, tomato, and onion. Add in the cheese and mix well.
Step 4: Transfer into the prepared pie plate and spread.
Step 5: In another bowl, mix the rest of the ingredients using a fork until combined. Then, pour this over the cheese mixture.
Step 6: Place inside the preheated oven and bake for about 35 minutes or until a toothpick inserted in the middle comes out clean.
Step 7: Once done, remove from the oven and allow the pie to cool for at least 10 minutes.
NOTES:
Smaller tomatoes work great with this recipe like Roma and Campari or tomatoes in a vineyard. Using a beefsteak tomato is way too bigger and contains so much fat.
Place the pie in the oven with just the right temperature. Too much heat will lead to a browner pie edge. I suggest using a pie shield if available to protect the edges.
Keep cooking the pie if it appears watery in 5 minutes intervals to release the water. Cover the edges of the pie with foil or use a pie crust shield to ensure that the edges will not burn.
Ingredients
- 1 cup chopped zucchini
- 1 cup chopped tomato, drained and blotted dry
- 1/2 cup chopped green onions
- 3/4 cup grated parmesan cheese
- 1 cup Bisquick
- 3/4 cup milk
- 3 eggs
- 1 teaspoon no-salt lemon pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1-2 teaspoons sugar
- 1/2 teaspoon salt
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Then, lightly grease the bottom and side of a 9-inch pie plate.
Step 3: In a bowl, combine the chopped zucchini, tomato, and onion. Add in the cheese and mix well.
Step 4: Transfer into the prepared pie plate and spread.
Step 5: In another bowl, mix the rest of the ingredients using a fork until combined. Then, pour this over the cheese mixture.
Step 6: Place inside the preheated oven and bake for about 35 minutes or until a toothpick inserted in the middle comes out clean.
Step 7: Once done, remove from the oven and allow the pie to cool for at least 10 minutes.
NOTES:
Smaller tomatoes work great with this recipe like Roma and Campari or tomatoes in a vineyard. Using a beefsteak tomato is way too bigger and contains so much fat.
Place the pie in the oven with just the right temperature. Too much heat will lead to a browner pie edge. I suggest using a pie shield if available to protect the edges.
Keep cooking the pie if it appears watery in 5 minutes intervals to release the water. Cover the edges of the pie with foil or use a pie crust shield to ensure that the edges will not burn.
