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Zucchini Tomato Pie

Zucchini Tomato Pie

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Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
  2. Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and 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.
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As written, definayely four - with a few minor changes 5+++! I sauteed the onion until deep golden brown, (we LOVELOVELOVE carmelized onions) plus sauteed the zucchini a little - it's crunchy otherwise. I also added more cheese than was called for. The "impossible pies" from the back of the box call for 2/3 c mix, 3/4 c milk and 2 eggs - so that's the topping that I used. I've made this 1000 times with 1000 different fillings - any cheese wotrks, most any veggie in most any combo. It's also good with chopped cooked meats! This is a terrific basic "starter". Thanks!


This is a very nice dish to make! I sliced my garden grown zucchini, sauted them a few minutes with onions, garlic and shredded carrots. I then added the parmesan cheese, the spices I put in are: paprika for colour, fresh parsley, celery salt, onion powder and black pepper. The smell is heavenly when it's baking! I sprinkled some grated cheese on the top for the finishing touch! Great hit with my family!


This is a very simple recipe that is helping to use the abundance of zucchini that we have this time of year. I added fresh marjorum, fresh basil & a chopped jalapeno pepper for added flavor. Delicious!