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Impossibly Easy Zucchini Pie

Impossibly Easy Zucchini Pie
  • Prep 15 min
  • Total 60 min
  • Servings 6
A flavourful mix of zucchini, tomatoes and cheese baked in a pie. Ahh, if all pies could be this easy.
May 10, 2017


  • 1 cup chopped zucchini
  • 1 cup chopped tomato
  • 1/2 cup chopped onion
  • 1/3 cup grated Parmesan cheese
  • 2/3 cup Bisquick™ mix
  • 3/4 cup milk
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1
    Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
  • 2
    Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
  • 3
    Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
  • 4
    Bake about 35 minutes or until knife inserted in centre comes out clean. Cool at least 10 minutes.

  • Do-Ahead Tip: Company coming over? Assemble your pie a few hours ahead of time and place it in the refrigerator. Just before your guests arrive, bake and enjoy warm pie right out of the oven.
  • Purchasing: If you have a bumper crop of zucchini and tomatoes--or find a great deal at your supermarket or farmers' market--this is a recipe you'll want to keep handy! It's a flavourful way to use up a bountiful harvest.
  • Make Ahead: Savoury Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

No nutrition information available for this recipe
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