Impossible Zucchini Tomato Cheese Pie
Brighten up your table with this beautifully layered Impossible Zucchini Tomato Cheese Pie, a savory masterpiece combining summer's freshest produce with cheesy, baked perfection. Thinly sliced zucchini and juicy Roma tomatoes are arranged in a mosaic-like pattern and topped with a blend of melty mozzarella and sharp Parmesan cheese. The magic happens when a light, seasoned batter infused with garlic and basil is poured over the veggies, binding everything together as it bakes to golden perfection. This recipe is quick to prepare with only 15 minutes of prep time, making it an ideal dish for a comforting brunch, light dinner, or an impressive potluck centerpiece. Ready in just 35 minutes, this crustless pie is a healthier, low-carb spin on a classic quiche—and it’s as stunning as it is delicious.
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Recipe Information
Ingredients
- 2 medium (about 8 inches each) zucchini
- 2 medium roma tomatoes
- 1 cup shredded mozzarella cheese
- 0.5 cup shredded Parmesan cheese
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk
- 3 large eggs
- 0.5 teaspoon garlic powder
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon (for greasing) olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with olive oil to prevent sticking.
Wash the zucchini and tomatoes. Thinly slice both vegetables into rounds about ¼ inch thick.
In a medium bowl, whisk together the flour, baking powder, garlic powder, dried basil, salt, and black pepper.
In a separate bowl, beat the eggs, then whisk in the milk. Gradually combine the wet mixture into the dry ingredients until smooth.
Layer the zucchini slices and tomato slices alternately in the prepared pie dish, slightly overlapping them like dominoes.
Sprinkle the shredded mozzarella and Parmesan cheeses evenly over the layered vegetables.
Carefully pour the egg and flour mixture over the vegetables and cheese, ensuring it seeps into all the gaps.
Bake the pie in the preheated oven for 35 minutes or until the top is golden and the center is set.
Remove from the oven and let the pie cool for 5-10 minutes before slicing.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 7706 mg | 335% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 47.1 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1738 mg | 134% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1954 mg | 42% | |
*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.
