zucchini tomato pie
The pairing of tomatoes and zucchini is delicious in so many dishes, and this pie approach, which I modified from a Bisquick recipe site, is one more way to bring life to them when they're out of season. Important in this dish to drain and blot tomatoes so the pie doesn't become watery.
Blue Ribbon Recipe
When zucchini and tomatoes are abundant in the summer, this pie is a delicious way to use them. It's almost like a quiche but a little heavier. Simple to make, this could be enjoyed for lunch, dinner, brunch, or even breakfast. Filled with great flavor and different textures from the veggies, it's very satisfying.
prep time
15 Min
cook time
45 Min
method
Bake
yield
6-8 serving(s)
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 teaspoon sugar
- 1/2 teaspoon salt
How To Make zucchini tomato pie
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Step 1Heat oven to 400°F. Lightly grease bottom and side of 9-inch pie plate. -
Step 2Combine chopped zucchini, tomato, and onion in a bowl. Mix well with cheese. Spread in pie plate.
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Step 3Stir together the remaining ingredients with a fork until blended.
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Step 4Pour over veggies in a pie plate.
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Step 5Bake for about 35 minutes or until a knife inserted in the center comes out clean. Cool for at least 10 minutes.
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https://youtu.be/F4CzUEILk4s
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Discover More
Category:
Breakfast Casseroles
Tag:
#Quick & Easy
Keyword:
#Tomato
Keyword:
#zucchini
Keyword:
#pie
Ingredient:
Vegetable
Method:
Bake
Culture:
American
Collection:
Summer Recipes
Collection:
Fresh Finds
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