This looks a lot like a pizza. A pizza and a pie! This savory, super good Zucchini Tomato Pie has the best of everything. Healthy, fresh, and guilt-free. It is perfect to serve for breakfast or dinner! A gluten-free vegetarian pie that you can enjoy any time, any day!
1 cup chopped zucchini
1 cup chopped tomato, drained and blotted dry
1/2 cup chopped green onions
3/4 cup grated parmesan cheese
1 cup Bisquick
3/4 cup milk
1 teaspoon no-salt lemon pepper
1 teaspoon garlic powder
1 teaspoon oregano
1-2 teaspoons sugar
1/2 teaspoon salt
HOW TO MAKE ZUCCHINI TOMATO PIE
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Then, lightly grease the bottom and side of a 9-inch pie plate.
Step 3: In a bowl, combine the chopped zucchini, tomato, and onion. Add in the cheese and mix well.
Step 4: Transfer into the prepared pie plate and spread.
Step 5: In another bowl, mix the rest of the ingredients using a fork until combined. Then, pour this over the cheese mixture.
Step 6: Place inside the preheated oven and bake for about 35 minutes or until a toothpick inserted in the middle comes out clean.
Step 7: Once done, remove from the oven and allow the pie to cool for at least 10 minutes.
Smaller tomatoes work great with this recipe like Roma and Campari or tomatoes in a vineyard. Using a beefsteak tomato is way too bigger and contains so much fat.
Place the pie in the oven with just the right temperature. Too much heat will lead to a browner pie edge. I suggest using a pie shield if available to protect the edges.
Keep cooking the pie if it appears watery in 5 minutes intervals to release the water. Cover the edges of the pie with foil or use a pie crust shield to ensure that the edges will not burn.
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