aunt ina's tomato zucchini pie
I got this recipe from my aunt who made it often. I think its either a Magic Crust or Impossible Pie. It does make its own crust as it bakes. Aunt Ina gave me a hand-written copy of this recipe back in the 1980's with no source. Do be careful about how juicy the tomatoes are. The pie can be soggy if they are very juicy. Also be sure not to over-bake or the pie will be too dry. I really like it and get lots of compliments when I take it to a pot luck dinner.
prep time
10 Min
cook time
30 Min
method
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yield
6-8 serving(s)
Ingredients
- 1 cup chopped fresh tomato, drain any juice off
- 2 cups chopped zucchini
- 1/2 cup chopped onion
- 1/2 cup grated parmesan cheese (you may substitute any cheese you prefer like shredded cheddar or swiss)
- 1 1/2 cups milk
- 3/4 cup baking mix, like bisquick
- 3 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/ teaspoon basil, dried
How To Make aunt ina's tomato zucchini pie
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Step 1Pre-heat oven to 400 degrees. Grease a 10-inch pie plate. Sprinkle tomato, zucchini, onion and Parmesan cheese on bottom of pie plate.
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Step 2Beat together remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with a whisk or hand beater. Carefully pour into pie plate on top of vegetables. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving.
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Step 3Note: If you want to have more "cooked" and less crisp veggies you can saute them before placing in pie plate. However, be sure to fully drain any oil or juice before placing in pie plate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Vegetables
Category:
Savory Pies
Diet:
Vegetarian
Keyword:
#Tomato
Keyword:
#zucchini
Keyword:
#pie
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