Impossible Zucchini Pie(The Pie That Does The Impossible By Making Its Own Crust)
A savory zucchini pie with a crispy crust made from Bisquick, layered with fresh vegetables and cheese, perfect for a quick, wholesome meal or light dinner.
Ingredients
Instructions
- Heat oven to 400°F.
- Using a 10-inch pie plate, sprinkle chopped zucchini, chopped tomatoes, chopped onion, and grated Parmesan cheese in the plate.
- In a blender or by hand, beat the remaining ingredients until smooth (about 15 seconds in a blender on high or 1 minute by hand).
- Pour the mixture into the prepared pie plate over the layered vegetables and cheese.
- Bake until a knife inserted in the center comes out clean, about 30 minutes.
- Cool for 5 minutes before serving.
Tips & Substitutions
For added flavor, consider incorporating minced garlic or fresh herbs like basil or oregano into the vegetable layer. If you don't have Parmesan cheese, a mix of mozzarella and cheddar can work well as a substitute. Make sure to squeeze excess moisture from the zucchini to prevent a soggy pie. This recipe can also be adjusted to include other vegetables, such as bell peppers or spinach.
Serving Suggestions
Serve the pie warm or at room temperature for brunch or a light dinner. It pairs beautifully with a fresh green salad and a tangy vinaigrette. For a heartier meal, consider serving it alongside grilled chicken or fish. This dish also makes a great addition to a potluck or picnic, providing a vegetarian option for guests.
Storage & Reheating
Leftover Impossible Zucchini Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual slices in the microwave for about 1-2 minutes or warm the entire pie in a preheated oven at 350°F for about 15-20 minutes, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Impossible Zucchini Pie(The Pie That Does The Impossible By Making Its Own Crust) 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 use frozen zucchini for this recipe?
While fresh zucchini is preferred for texture, you can use frozen zucchini if necessary. Just make sure to thaw and drain the excess water thoroughly before using it in the recipe to maintain the pie's structure.
How do I know when the pie is done baking?
The pie is done when a knife inserted into the center comes out clean and the edges are slightly golden. If it seems to be browning too quickly, you can cover the edges with foil to prevent burning while the center finishes cooking.
Can I make this pie ahead of time?
Yes, you can prepare the pie ahead of time and refrigerate it before baking. Just cover it well with plastic wrap and bake it within 24 hours for the best quality. You can also bake it in advance and reheat it before serving.
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).