Real Recipes From Real Home Cooks ®

zucchini tomato pie

(8 ratings)
Blue Ribbon Recipe by
Jenay Tate
Norton, VA

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.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 6 -8
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For zucchini tomato pie

  • 1 c
    chopped zucchini
  • 1 c
    chopped tomato, drained and blotted dry
  • 1/2 c
    chopped green onions
  • 3/4 c
    grated Parmesan cheese
  • 1 c
  • 3/4 c
  • 3
  • 1 tsp
    no-salt lemon pepper
  • 1 tsp
    garlic powder
  • 1 tsp
  • 1-2 tsp
  • 1/2 tsp

How To Make zucchini tomato pie

  • Oven preheating.
    Heat oven to 400°F. Lightly grease bottom and side of 9-inch pie plate.
  • Mix zucchini, tomato, onion, and cheese in a bowl.
    Combine chopped zucchini, tomato, and onion in a bowl. Mix well with cheese. Spread in pie plate.
  • Remaining ingredients are whisked together.
    Stir together the remaining ingredients with a fork until blended.
  • Everything poured into a pie crust.
    Pour over veggies in a pie plate.
  • Zucchini Tomato Pie baking in the oven.
    Bake for about 35 minutes or until a knife inserted in the center comes out clean. Cool for at least 10 minutes.