Zucchini Tomato Pie
By
Jenay Tate
@CoalfieldCookin
1
The pairing of tomatoes and zucchini is delicious in so many dishes and this pie approach 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 pie doesn't become watery.
Important in this dish to drain and blot tomatoes so pie doesn't become watery.
Rating:
★★★★★ 7 votes5
Comments:
Ingredients
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1 cchopped zucchini
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1 cchopped tomato, drained and blotted dry
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1/2 cchopped green onions
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3/4 cgrated parmesan cheese
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1 cbisquick
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3/4 cmilk
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3eggs
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1 tspno-salt lemon pepper
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1 tspgarlic powder
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1 tsporegano
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1-2 tspsugar
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1/2 tspsalt
How to Make Zucchini Tomato Pie
- Heat oven to 400°F. Lightly grease bottom and side of 9-inch pie plate.
- Combine chopped zucchini, tomato and onion in a bowl, and mix well with cheese. Spread in pie plate.
- Stir together remaining ingredients with fork until blended. Pour over veggies in pie plate.
- Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.
