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  • Chef Fran Hill

From Market to Plate: Zucchini and Tomato Pie

It is the time of year that every gardener and Burke Area Farmers Market shopper has kitchen counters piled high with tomatoes and zucchini. Lucky for us, Jo Wulf of JoRassic Park Gardens shared an easy and delicious savory summer pie that can use some of this garden bounty. The seasonings in the Bisquick topping over the veg add just the right amount of zip to make our taste buds sing.

Zucchini and Tomato Pie can be a light lunch, a complete meal with a salad, or an interesting and delicious side dish beside just about anything from the grill. We have it on our menu for every late summer pot luck dinner.

Jo is really a lifesaver for the zucchini and tomatoes with this inviting recipe.


Zucchini and Tomato Pie

1 cup chopped zucchini

1 cup chopped tomato, drained and blotted dry

1/2 cup chopped onions

3/4 cup grated Parmesan cheese

1 cup Bisquick

3/4 cup milk

3 eggs

1 teaspoon no-salt lemon pepper

1 teaspoon garlic powder

1 teaspoon oregano

1-2 teaspoon sugar

1/2 teaspoon salt

Heat oven to 400°F. Lightly grease a 9-inch pie plate.


Combine chopped zucchini, tomato, and onion in a bowl. Mix well with cheese. Spread in bottom of pie plate.


Stir together the remaining ingredients with a fork until blended.


Pour batter over veggies in pie plate.


Bake for about 35 minutes or until knife inserted in the center comes out clean. Cool for at least 10 minutes.


(Serves 6-8)

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