Friday, July 6, 2012

Zucchine Tomato Pie

I've had my fair share of zucchini this summer. Perhaps more than enough. This is one recipe I did NOT enjoy. And it had pretty good reviews. I think it was that the zucchini and onion flavor were overwhelming and disgusting.

It happens. It looked pretty though.

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


  • 2 cups chopped zucchini
  • 1 cup chopped tomato
  • 1/2 cup chopped onion
  • 1/3 cup grated Parmesan cheese
  • 3/4 cup biscuit baking mix
  • 1/2 cup milk
  • 3 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  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.