Zucchini Tomato Pie Recipe

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Most Helpful Positive Review

Jul 02, 2006

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!

—ROBBIN818

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Most Helpful Critical Review

Apr 12, 2007

Followed everything to a tee and ended up with soggy veggies and a giant biscuit like thing on top. Would never make again.

—Mandie

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78 Ratings

Aug 04, 2006

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!

—Cookies

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Feb 08, 2004

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!

—veda

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Jul 26, 2003

This was a quick and delicious recipe. I added a little bit of dried basil to spice it up a touch and used Asiago cheese instead of the Parmesan. Highly recommended!

—DMCGILVRAY

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Jun 03, 2008

I followed the recipe ingredients, but I sauted the vegetables first, as suggested by other reviewers. It turned out OK, but I wouldn't make it again. For my taste, there were not enough vegetables in the recipes for the amount of the breading. I might consider doubling the vegetables and adding additional spices, but wouldn't recommend the recipe as written.

—KKD7

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Aug 17, 2007

i read all the reviews and sauted-ed(?) onion, garlic, succhini and tomatoes,adjusted spices but the bottom line is: it's very dry....i guess that's what you can expect using a bisquit baking mix. will not make again.

—joan k

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Jun 23, 2008

Mmmm this is delicious! I sauteed the veggies in olive oil and a clove of minced garlic first. Yummmy!!!! Easy and delicious, definitely a keeper!

—auntwendy9

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Nutrition

Calories
148 kcal
7%

Carbohydrates
14.2 g
5%

Cholesterol
112 mg
37%

Fat
6.9 g
11%

Fiber
1.2 g
5%

Protein
7.9 g
16%

Sodium
516 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Tomato Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 148
Calories from Fat: 62

% Daily Value *
Total Fat 6.9g 11 %
Saturated Fat 2.6g 13 %
Cholesterol 112mg 37 %
Sodium 516mg 21 %
Potassium 280mg 8 %
Total Carbohydrates 14.2g 5 %
Dietary Fiber 1.2g 5 %
Protein 7.9g 16 %
Sugars 3.7g
Vitamin A 9 %
Vitamin C 18 %
Calcium 17 %
Iron 15 %
** Thiamin 5 %
Niacin 19 %
** Vitamin B6 7 %
** Magnesium 7 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.