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Bisquick Zucchini Pie

Fast and filling, this Bisquick Zucchini Pie is just as delicious as a light supper as it is served alongside a Barbecue spread.
Course Side Dish
Cuisine American
Keyword Bisquick Recipes, Savory Pie Recipes, Zucchini Pie Recipes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 176kcal
Author Kathleen

Ingredients

  • 1 cup zucchini, thinly sliced
  • 1 cup tomatoes, seeded and chopped
  • 1/2 cup onion, finely chopped
  • 1/3 cup Parmesan cheese, grated
  • 1/2 cup Mozzarella cheese, shredded
  • 2/3 cup Bisquick
  • 3/4 cup milk
  • 3 large eggs
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
US Customary - Metric

Instructions

  • Preheat the oven to 400 °F. Lightly spray a deep-dish 9-inch pie plate with nonstick cooking spray; set aside.
  • In the prepared pie plate, evenly layer zucchini (1 cup),
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  • then tomato (1 cup),
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  • then onion (1/2 cup),
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  • then cheese (1/3 cup Parmesan cheese + 1/2 cup Mozzarella cheese).
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  • In a large mixing bowl, whisk together the remaining ingredients with a fork until blended.
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  • Pour mixture into pie plate over vegetables.
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  • Bake in the preheated oven, until the knife inserted in the center, comes out clean, about 35 minutes. Cool at least 10 minutes before serving.

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 14g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 108mg | Sodium: 562mg | Potassium: 254mg | Sugar: 5g | Vitamin A: 549IU | Vitamin C: 8mg | Calcium: 206mg