Tomato-Zucchini Pie

tomato zucchini pieOne of my favorite recipes is Tomato-Zucchini Pie. I only make it when the tomatoes and zucchini are fresh, and it is not only filling and nutritious, it’s easy to make too.

You will need:

  • 2 cups chopped zucchini
  • 1 1/2 cups chopped tomato
  • 1/3 cup grated Parmesan cheese
  • 3/4 cup flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. sugar
  • 3 Tbsp olive oil
  • 1 1/2 cups milk
  • 1/4 cup goat cheese
  • 3 eggs
  • salt and pepper to taste

Heat the oven to 400 degrees. Grease a 10 inch pie plate and add the zucchini, tomato, and Parmesan cheese to the pie plate. Beat all the remaining ingredients together until well combined (I use the blender for this). Pour into the pie plate. Gently move to the oven and bake for 30-40 minutes or until a knife inserted in the middle comes out clean. Cool for about 5 minutes before serving.

by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

August 22, 2013

You May Also Like…

Four Bean Salad Recipe

Four Bean Salad Recipe

Combine green and yellow string beans, kidney beans, and garbanzo beans with a tangy dressing for a quick summertime salad.

Semolina Tomato Zucchini Yeast Bread

Semolina Tomato Zucchini Yeast Bread

It’s that time of year again – zucchini season. I have been following the Mediterranean example and using zucchini in everything; zucchini pie, stuffed zucchini, zucchini pickles, even zucchini brownies. But still, the zucchini keeps coming.

0 Comments

Submit a Comment

Your email address will not be published.