I never thought that pie can be healthy, too. LOL. But kidding aside, this pie is not your ordinary pie. It is not blueberry pie, neither a peach pie. It is Zucchini Pie! A vegetable pie that everyone is raving about lately. A no crust pie that is a breeze to make. Don’t worry about your picky eaters because they will love this pie. It’s not only healthy but it’s so good! It is only right to expect so much because this pie will disappoint. This can be a full meal with some salad or a side dish. This pie is my new obsession. I don’t have to worry about the weight like I always do. I can just eat the whole thing, worry-free. This pie is the perfect summer breakfast, lunch, and dinner!
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: Grease lightly the sides and bottom 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: Once the ingredients are incorporated, transfer it to the prepared pie plate and spread it.
Step 5: Using a fork, stir the Bisquick, milk, eggs, no-salt lemon pepper, garlic powder, oregano, sugar, and salt. Mix well until blended. Then, pour the veggies on top of the cheese mixture.
Step 6: Place inside the preheated oven and bake for about 35 minutes or until a knife inserted in the middle of the pie comes out clean.
Step 7: Once done, remove from the oven and let the pie cool for at least 10 minutes before serving. Enjoy!
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