Recipes Side Dish Vegetables Tomatoes Zucchini Tomato Pie 4.2 (115) 92 Reviews 20 Photos This zucchini tomato pie recipe calls for a biscuit baking mix, such as Bisquick, making prep a cinch. Recipe by VEGAS Updated on November 2, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 20 20 20 20 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 6 Yield: 1 10-inch pie Jump to Nutrition Facts Ingredients 2 cups chopped zucchini 1 cup chopped tomato ½ cup chopped onion ⅓ cup grated Parmesan cheese ¾ cup biscuit baking mix ½ cup milk 3 eggs ½ teaspoon salt ¼ teaspoon ground black pepper Directions Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch pie pan. Combine zucchini, tomato, onion, and Parmesan cheese in the prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, salt, and pepper. Beat until smooth, then pour over vegetable mixture. Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean. I Made It Print Nutrition Facts (per serving) 148 Calories 7g Fat 14g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 148 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 13% Cholesterol 100mg 33% Sodium 516mg 22% Total Carbohydrate 14g 5% Dietary Fiber 1g 4% Total Sugars 4g Protein 8g Vitamin C 11mg 54% Calcium 134mg 10% Iron 2mg 8% Potassium 280mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved