Zucchini Tomato Pie
This Zucchini Tomato Pie is an easy crustless savory bake with tender zucchini, juicy tomatoes, green onions, and golden Parmesan. It is a simple, satisfying way to turn extra summer vegetables into a meal.
Ingredients
- 1 cup chopped zucchini fairly small pieces
- 1 cup chopped tomato drained and blotted dry
- 1/2 cup chopped green onions white and green parts
- 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 to 2 teaspoons sugar depending on how sweet your tomatoes are
- 1/2 teaspoon salt
Instructions
- Heat the oven to 400°F and lightly grease the bottom and sides of a 9-inch pie plate with cooking spray or butter.
- In a medium bowl, combine the chopped zucchini, well-drained tomatoes, and green onions, then add the Parmesan and mix everything together.
- Spread the vegetable and Parmesan mixture evenly in the prepared pie plate.
- In another bowl, stir together the Bisquick, milk, eggs, lemon pepper, garlic powder, oregano, sugar, and salt with a fork until blended and no obvious dry pockets remain.
- Pour the batter over the vegetables in the pie plate, then gently wiggle the plate on the counter so the batter works down around everything.
- Bake for about 35 minutes, until the top is lightly golden and a knife inserted into the center comes out clean.
- Let the pie cool for at least 10 minutes before cutting so the slices hold together.
Notes
Cover leftover zucchini tomato pie and refrigerate for up to 3 days. Reheat individual slices in the microwave until heated through, about 1 minute, or warm slices in a 350°F oven for 10 to 15 minutes for better texture. Freezing is not recommended because the zucchini and tomatoes release too much moisture after thawing.
Nutrition
Calories: 196kcal
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