Do you have a ton of zucchini to use up this summer? I know we have an abundance of zucchini and tomatoes at the moment. This is a an easy recipe to use up your garden vegetables. It reminds me of a quiche without the pie crust. When I made this recipe the other day, I used zucchini, tomatoes, onion and garlic from our garden. I also used eggs from our chickens! I love it when most of the meal comes from food we produced!
The first step is to add the chopped zucchini, tomatoes, onions and Parmesan cheese into the prepared pie plate. I also added a couple of minced garlic cloves this time to add a bit of flavor. If you have fresh herbs, go ahead and throw those in too! It’s a very versatile recipe!
Mix the eggs, Bisquick, milk and seasoning together to form a loose batter. Pour it over the top of the vegetables. I would recommend placing the pie plate on a baking sheet before baking in case it spills over.
- 2 Cups Zucchini, Chopped
- 1 Cup Tomatoes, Diced
- ½ Cup Onions, Diced
- ½ Cup Parmesan Cheese
- 1¼ Cup Milk
- ¾ Cup Bisquick
- 3 Eggs
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- Preheat oven to 400 degrees.
- Grease a pie pan with non-stick cooking spray.
- Sprinkle zucchini, tomatoes, onions and cheese in the bottom of the pie plate.
- With a mixer combine milk, bisquick, eggs, salt and pepper. Mix until smooth.
- Pout batter into pie plate and bake at 400 degrees for 35-45 minutes. Batter should be set and knife should come out clean when done.