Zucchini Impossible Pie
A savory zucchini pie with cheesy, creamy filling and fresh vegetables, perfect for a family dinner or a casual gathering, adaptable with added meats.
Ingredients
Instructions
- Slice or dice the zucchini, tomatoes, and onion.
- Place the prepared vegetables in a greased 10-inch pie plate.
- Sprinkle cheese over the vegetables.
- In a blender, mix the milk, Bisquick, eggs, salt, and pepper until well combined.
- Pour the mixture over the vegetables and cheese in the pie plate.
- Bake at 400°F (200°C) for 40 minutes until set and golden.
Tips & Substitutions
For added flavor, consider incorporating herbs like basil or oregano into the vegetable mix. You can substitute the cheese with a dairy-free option if desired. If you don’t have Bisquick, you can make a homemade version using flour, baking powder, and a pinch of salt. This dish is versatile; feel free to add other vegetables like bell peppers or mushrooms to suit your taste.
Serving Suggestions
This Zucchini Impossible Pie pairs beautifully with a fresh green salad or a side of roasted vegetables for a complete meal. For an extra touch, serve it with a dollop of sour cream or a sprinkle of fresh herbs. It also makes a delightful brunch option alongside Sue'S Ice Cream for dessert, especially on warm days.
Storage & Reheating
To store leftovers, place the pie in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or in the oven at 350°F (175°C) until warmed through. Avoid reheating more than necessary to maintain the texture of the pie.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Impossible Pie contains roughly 462 calories, with 9g protein, 74g carbohydrates, and 15g fat. It is an excellent source of vitamin C (35% of the Daily Value) and calcium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 891mg per serving (39% 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?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well to remove excess moisture. This will help prevent the pie from becoming too watery during baking. Fresh zucchini is preferred for texture, but frozen can work in a pinch.
How do I know when the pie is done baking?
The pie is done when it is set in the center and has a golden top. You can check by gently shaking the pie plate; if the center is firm and doesn’t jiggle, it's ready. Additionally, a toothpick inserted into the center should come out clean.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and refrigerate it before baking. Just cover it tightly with plastic wrap. When ready to bake, remove the wrap and bake as directed. This allows the flavors to meld beautifully.
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).