Zucchini Tomato Pie


This zucchini tomato pie recipe calls for a biscuit baking mix, such as Bisquick, making prep a cinch.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
1 10-inch pie


  • 2 cups chopped zucchini

  • 1 cup chopped tomato

  • ½ cup chopped onion

  • cup grated Parmesan cheese

  • ¾ cup biscuit baking mix

  • ½ cup milk

  • 3 eggs

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper


  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch pie pan.

  2. 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.

  3. Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

Nutrition Facts (per serving)

148 Calories
7g Fat
14g Carbs
8g Protein
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.

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