Impossible Zucchini Tomato Cheese Pie Recipes

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ZUCCHINI ONION PIE



Zucchini Onion Pie image

We get a lot of zucchini when it's in season. This is a good and different way to use the excess. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

3 eggs
1 cup grated Parmesan cheese
1/2 cup canola oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped

Steps:

  • In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned.

Nutrition Facts : Calories 353 calories, Fat 27g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 627mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

AUNT INA'S TOMATO ZUCCHINI PIE



Aunt Ina's Tomato Zucchini Pie image

I got this recipe from my aunt who made it often. I think its either a Magic Crust or Impossible Pie. It does make its own crust as it bakes. Aunt Ina gave me a hand-written copy of this recipe back in the 1980's with no source. Do be careful about how juicy the tomatoes are. The pie can be soggy if they are very juicy. Also be...

Provided by Kathie Carr

Categories     Savory Pies

Time 40m

Number Of Ingredients 10

1 c chopped fresh tomato, drain any juice off
2 c chopped zucchini
1/2 c chopped onion
1/2 c grated parmesan cheese (you may substitute any cheese you prefer like shredded cheddar or swiss)
1 1/2 c milk
3/4 c baking mix, like bisquick
3 large eggs, beaten
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/ tsp basil, dried

Steps:

  • 1. Pre-heat oven to 400 degrees. Grease a 10-inch pie plate. Sprinkle tomato, zucchini, onion and Parmesan cheese on bottom of pie plate.
  • 2. Beat together remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with a whisk or hand beater. Carefully pour into pie plate on top of vegetables. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving.
  • 3. Note: If you want to have more "cooked" and less crisp veggies you can saute them before placing in pie plate. However, be sure to fully drain any oil or juice before placing in pie plate.

NO CRUST ZUCCHINI AND TOMATO PIE



No Crust Zucchini and Tomato Pie image

This crustless gluten-free vegetarian pie combines zucchini, tomato, cheese and eggs for a simple, savory dish that can be enjoyed any time of day.

Provided by Heather Mangieri, RDN, CSSD

Number Of Ingredients 9

1.5 cups chopped zucchini
1 cup cherry tomatoes, red and yellow, chopped
1 cup chopped onion
4 eggs
4 egg whites
1/3 cup Parmesan cheese
1/2 cup 2% milk
1/4 tsp salt
1/2 tsp pepper

Steps:

  • Preheat oven to 400 degrees. Lightly grease bottom of a standard 9" pie dish. Set aside.
  • In a small bowl, whisk eggs and egg whites together. Add milk and whisk for another 5-10 seconds.
  • In a separate bowl, combine the zucchini, tomato, onion, cheese, salt and pepper and stir well.
  • Transfer the vegetable and cheese mixture to the pie dish. Make sure the vegetables are spread evenly in the pan
  • Pour the milk and egg mixture over the vegetables.
  • - Bake for ~35-40 minutes, or until a knife inserted in the middle comes out clean and the internal temperature reaches 160 degrees. The top will be golden brown.

IMPOSSIBLE ZUCCHINI-TOMATO CHEESE PIE



Impossible Zucchini-tomato Cheese Pie image

This recipe is from "The Chopping Block' printed in a local magazine. I have not made it but love Impossible Pies of all kinds. I searched Zaar but could not find another one -

Provided by Bergy

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups zucchini, chopped,unpeeled
1/2 cup onion, chopped
1 cup chopped tomato, fresh,unpeeled
1/4 cup grated low-fat parmesan cheese
1/3 cup low-fat cheddar cheese, grated
1 1/2 cups evaporated skim milk
3/4 cup reduced-fat baking mix
1 teaspoon dry parsley flakes
pepper

Steps:

  • Preheat oven to 400F.
  • Spray a 10" deep dish pie plate with veggie oil.
  • Layer the zucchini,onion,& tomato in the pie plate.
  • Sprinkle cheeses evenly over the veggies.
  • Combine the biscuit mix, pepper, parsley& milk, mix well using a whisk.
  • Pour mixture over the veggies.
  • Bake for 30 minutes or until a knife comes out clean, cool on wire rack for 5 minutes- serve.

IMPOSSIBLY EASY ZUCCHINI PIE



Impossibly Easy Zucchini Pie image

Show the family that you still got it with this impossibly easy Zucchini pie recipe. Prep time is next to nothing, and while you're adding ingredients, know that this savory Bisquick zucchini pie recipe welcomes any vegetables! Take your pick from peppers all the way to tomatoes...even try both!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

1 cup chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick Heart Smart® mix
3/4 cup fat-free (skim) milk
2 eggs or 1/2 cup fat-free cholesterol-free egg product
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
  • Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
  • Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
  • Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 5 g, TransFat 0 g

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