A mouthwatering Zucchini Tomato Pie made with tomatoes, zucchini, and oregano on top with a soft layer of Parmesan cheese. It highlights the best summer produce and is so versatile that it is ready to serve for breakfast, lunch, or dinner.
As someone who loves Italian food, it’s only natural that tomatoes are a major part of my family ‘s diet and freshly seasonally harvested make them all better nutritious and delicious. This veggie dish is stuffed of nutritious vegetables with a crunchy crumb topping that is ideally served warm with baked potato and a dinner salad, or as a side with meat or fish.
1 c chopped zucchini
1 cup chopped tomato, drained and blotted dry
1/2 c chopped green onions
3/4 c grated parmesan cheese
1 c Bisquick
3/4 c milk
1 tsp no-salt lemon pepper
1 tsp garlic powder
1 tsp oregano
1-2 tsp sugar
1/2 tsp salt
1. Heat oven to about 400°F. Grease lightly bottom and side of 9-inch pie plate.
2. Add and combine chopped zucchini, tomato, and onion in a bowl, and mix well with cheese. Spread in pie plate.
3. Stir the remaining ingredients with a fork until blended. Pour over veggies in the pie plate.
4. Bake until knife inserted in center comes out clean for 35 minutes. Cool at least 10 minutes.
1. Smaller tomatoes like Roma and Campari or tomatoes perform best in a vineyard. I do not suggest beefsteak tomatoes, because they are too big and contain too much fat.
2. Please ensure the oven temperature is right to avoid burning, too high a heat leads to the browner edge. You can also use a shield on the pie crust to protect the edges.
3. If the pie looks watery, keep it cooking in intervals of 5 minutes, it discharges the water. If the edges tend to be burning, they will be covered with foil or a pie crust shield.
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