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Zucchini Tomato Pie

Submitted by Jenay Tate (Just A Pinch Member)

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.

Prep Time: 15 Min
Cook Time: 45 Min
Serves: 6-8

Ingredients

  • 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 Bisquick
  • 3/4 c milk
  • 3 eggs
  • 1 tsp no-salt lemon pepper
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1-2 tsp sugar
  • 1/2 tsp salt
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Directions

  • Step 1
    Heat oven to 400°F. Lightly grease bottom and side of 9-inch pie plate.
  • Step 2
    Combine chopped zucchini, tomato, and onion in a bowl. Mix well with cheese. Spread in pie plate.
  • Step 3
    Stir together the remaining ingredients with a fork until blended.
  • Step 4
    Pour over veggies in a pie plate.
  • Step 5
    Bake for about 35 minutes or until a knife inserted in the center comes out clean. Cool for at least 10 minutes.
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