Save This Recipe
We'll email this post to you, so you can come back to it later!
This zucchini tomato pie is an easy, crustless savory bake with tender zucchini, juicy tomatoes, green onions, and Parmesan. A simple batter bakes up golden around the edges with a soft, satisfying middle. You’re going to love how it turns extra summer vegetables into a satisfying meal.
The thing that matters most, and I mean it, is draining the tomatoes. Blot them dry. Give them a few minutes in a colander, then pat them with paper towels. Skipping that step can leave the pie wetter than desired. A vegetable swamp under a lovely browned top.
Why You’ll Love It
- Golden Parmesan topping — the Parmesan gets nutty and browned as it bakes.
- Tender, not mushy vegetables — zucchini stays tender while the tomatoes add fresh flavor.
- Flexible for any meal — serve it for lunch, dinner, brunch, or breakfast.
- Everyday ingredients — Bisquick, eggs, milk, Parmesan, and simple seasonings.
- Great for extra zucchini — a delicious way to use up garden produce.
Ingredient Notes
The zucchini should be chopped fairly small so it cooks through nicely in the time the pie needs. No peeling needed. Just wash it, trim the ends, and chop.
For the tomatoes, use ripe ones with decent flavor, but not so overripe they collapse when you look at them sideways. Roma tomatoes tend to be less juicy, though regular slicing tomatoes work perfectly when drained and blotted well. Chop them first, let them sit in a colander while the rest is prepared, then blot them dry right before they go in the bowl.
Green onions give this a gentle onion flavor without taking over. Regular onion can work in a pinch, but the green onions are better here. Sweeter, lighter.
Use grated Parmesan, the kind you grate yourself or buy shredded—not the powdery shelf-stable kind in the green canister. But the freshly grated sort melts and browns better.
No-salt lemon pepper is what gives this a little brightness. For lemon pepper with salt, just be mindful of the added salt later. And the sugar may sound odd, but it softens the sharpness of the tomatoes. Use 1 teaspoon if the tomatoes are sweet and in-season, closer to 2 teaspoons if they’re pale winter grocery-store tomatoes that taste vaguely like disappointment.
Ingredients
- 1 cup chopped zucchini, fairly small pieces
- 1 cup chopped tomato, drained and blotted dry—don’t rush this part
- 1/2 cup chopped green onions, white and green parts both
- 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 your oven to 400°F and lightly grease the bottom and sides of a 9-inch pie plate. Cooking spray works well. Butter works too.
In a medium bowl, combine the chopped zucchini, well-drained tomatoes, and green onions. Add the Parmesan and mix it all together. It may seem like a lot of vegetables for the pie plate, but it settles as it bakes. Spread the mixture evenly in the prepared pie plate.
In another bowl, stir together the Bisquick, milk, eggs, lemon pepper, garlic powder, oregano, sugar, and salt. A fork is enough for this. Just stir until it’s blended and there aren’t obvious dry pockets of Bisquick hiding around the bottom.
Pour that batter over the vegetables in the pie plate. Don’t worry if some little pieces of zucchini poke up through the top. They’re supposed to. Give the plate a gentle wiggle 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. Ovens are moody creatures, so start checking around the 35-minute mark.
Let the pie cool for at least 10 minutes before cutting. It needs that little rest so the slices hold together instead of sliding into a soft heap. Still tasty, just less presentable.
Variations
A little extra Parmesan on top before baking gives the pie a prettier browned crust. A heavier hand with the green onions also works well. For more heat, a small pinch of red pepper flakes would be good, though that’s outside the original version and it’s best not to go wild with it. The lemon pepper and oregano already do plenty.
A few chopped fresh basil leaves would be fine, but too much can take over the whole pie.
Serve this with bacon or Sausage at breakfast, or alongside grilled Chicken at dinner. A green salad and whatever fruit is sitting around also make a simple side.
Storage & Reheating
Cover leftover zucchini tomato pie and keep it in the refrigerator for up to 3 days. It’s actually very good cold.
To reheat, warm individual slices in the microwave until heated through, usually a minute or so depending on the microwave. The crusty edges soften a little in the microwave, which is fine for a quick lunch. For better texture, reheat slices in a 350°F oven until warm, maybe 10 to 15 minutes.
I wouldn’t freeze it. The zucchini and tomatoes have enough moisture already, and freezing tends to make that situation worse once it thaws. This is best eaten fresh.
Final Notes
There’s something comforting about a recipe with simple preparation. Chop a few things. Stir a bowl. Put it in the oven and let the house smell warm for a while.
Zucchini tomato pie is especially useful when summer is starting to feel a little tired around the edges—the grass dry and the tomatoes coming in faster than they can be eaten. A slice of this pie is a simple, satisfying way to use up summer.
Zucchini Tomato Pie
Ingredients Â
- 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
InstructionsÂ
- 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.