Zucchini Pie
This savory impossible pie layers fresh zucchini, juicy tomatoes, and onion beneath a light, custardy Bisquick crust that sets up beautifully in the oven. The Parmesan adds a gentle nutty richness that ties all the vegetables together. It's a fantastic low-effort dish for a weeknight dinner, weekend brunch, or anytime you have a surplus of summer produce to use up.
Ingredients Check off as you gather
Instructions Step-by-step
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Heat oven to 400°F. Lightly grease the bottom and side of a 9-inch glass pie plate with cooking spray.
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Sprinkle zucchini, tomato, onion, and cheese evenly in the pie plate.
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In a medium bowl, stir Bisquick, milk, eggs, salt, and pepper with a fork until blended. Pour evenly into the pie plate.
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Bake about 35 minutes or until a knife inserted in the center comes out clean.
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Cool at least 10 minutes. Garnish with parsley before serving.
Nutrition Per serving · with all ingredients
Estimates calculated from the full ingredient list as written. Substitutions or omissions will shift the values below.
120kcal
Calories
7g
Protein
14g
Carbs
412g
Fat
1g
Fiber
430mg
Sodium
Adapted from bettycrocker.com