Impossible Garden Pie
Brighten up your table with the Impossible Garden Pie, a vibrant and deliciously wholesome dish that's perfect for any meal! This veggie-packed recipe features a medley of zucchini, bell peppers, broccoli florets, and cherry tomatoes, all nestled beneath a golden, fluffy crust made with a clever batter of eggs, milk, and flour. Sautéed to perfection, the vegetables are layered with melted cheddar and Parmesan cheese for a savory burst of flavor in every bite. With just 20 minutes of hands-on prep and a satisfying 40-minute bake, this gorgeous pie is an easy, nutritious option for brunch, lunch, or dinner. Vegetarian-friendly and bursting with garden-fresh goodness, it’s a surefire way to wow your guests or upgrade your weeknight menu.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium zucchini
- 1 medium bell pepper
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- 1 cup cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 0.5 cup all-purpose flour
- 3 large eggs
- 1 cup milk
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with a small amount of olive oil or nonstick cooking spray.
Wash and prepare the vegetables: thinly slice the zucchini, dice the bell pepper, chop the broccoli into small florets, and halve the cherry tomatoes.
Heat the olive oil in a skillet over medium heat. Add the zucchini, bell pepper, and broccoli florets. Sauté for 5-7 minutes until the vegetables are slightly softened. Remove from heat and allow to cool slightly.
Layer the sautéed vegetables and halved cherry tomatoes evenly in the prepared pie dish. Sprinkle the shredded cheddar cheese and grated Parmesan cheese over the vegetables.
In a mixing bowl, whisk together the eggs, milk, and olive oil until smooth. Add the all-purpose flour, baking powder, salt, black pepper, and garlic powder. Mix well to form a smooth batter.
Pour the batter evenly over the vegetables and cheese in the pie dish, making sure it covers the ingredients. Sprinkle the chopped fresh parsley on top for added flavor.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the pie is set in the center. You can test doneness by inserting a toothpick into the center; it should come out clean.
Remove the pie from the oven and let it cool for 5 minutes before slicing. Serve warm as a main dish or side. Enjoy your Impossible Garden Pie!
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 4907 mg | 213% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 34.4 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1543 mg | 119% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1866 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
