Impossible Zucchini And Tomato Pie
A savory zucchini and tomato pie with cheesy, creamy filling that suits vegetarians and family dinners, offering a comforting, flavorful dish with fresh vegetable notes.
Ingredients
Instructions
- Heat oven to 400°F (200°C).
- Grease a 10-inch quiche dish or pie plate, 10 x 1 1/2-inch.
- Sprinkle chopped zucchini, chopped tomato, chopped onion, and Parmesan cheese evenly in the plate.
- In a blender or with a hand beater, beat the remaining ingredients (milk, Bisquick, eggs, salt, pepper) until smooth, about 15 seconds in a blender or 1 minute with a hand beater.
- Pour the batter into the prepared plate over the vegetables.
- Bake until a knife inserted in the center comes out clean, about 30 minutes.
- Cool for 5 minutes before serving.
Tips & Substitutions
For a flavorful twist, consider adding fresh herbs like basil or thyme to the vegetable layer. If you're out of Parmesan cheese, you can substitute it with shredded mozzarella or cheddar. Using a mix of zucchini and yellow squash can add color and variety. If you're short on time, pre-chop the vegetables and store them in the fridge until you're ready to bake.
Serving Suggestions
Serve the Impossible Zucchini and Tomato Pie warm or at room temperature, garnished with fresh herbs. It pairs beautifully with a side salad or a dollop of yogurt for added creaminess. For a complete meal, consider serving it alongside American recipes like grilled chicken or roasted vegetables. This dish also makes for a delightful brunch option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 30-60 seconds, or warm in the oven at 350°F (175°C) for about 10-15 minutes until heated through. This dish also makes a great cold snack or lunch option.
Nutrition & Diet Analysis (per serving)
Each serving of Impossible Zucchini And Tomato Pie contains roughly 416 calories, with 11g protein, 65g carbohydrates, and 13g fat. It is an excellent source of vitamin C (67% of the Daily Value), protein (21% of the Daily Value), and iron (20% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 605mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the pie a day in advance. Just follow the recipe, then cover and refrigerate it before baking. When you're ready to serve, simply bake it as directed, adding a few extra minutes if it's cold from the fridge.
What can I use instead of Bisquick?
If you don't have Bisquick on hand, you can make your own by combining 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and a pinch of salt. This homemade mix will work just as well in the recipe.
Is this recipe suitable for freezing?
Yes, you can freeze the pie after it has cooled completely. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).