AUNT INA'S TOMATO ZUCCHINI PIE
I got this recipe from my aunt who made it often. I think its either a Magic Crust or Impossible Pie. It does make its own crust as it bakes. Aunt Ina gave me a hand-written copy of this recipe back in the 1980's with no source. Do be careful about how juicy the tomatoes are. The pie can be soggy if they are very juicy. Also be...
Provided by Kathie Carr
Categories Savory Pies
Time 40m
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 400 degrees. Grease a 10-inch pie plate. Sprinkle tomato, zucchini, onion and Parmesan cheese on bottom of pie plate.
- 2. Beat together remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with a whisk or hand beater. Carefully pour into pie plate on top of vegetables. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving.
- 3. Note: If you want to have more "cooked" and less crisp veggies you can saute them before placing in pie plate. However, be sure to fully drain any oil or juice before placing in pie plate.
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Kasirye Abdul
[email protected]This is the best tomato zucchini pie I've ever had. Thank you for sharing the recipe!
Sj Ja
[email protected]I can't wait to make this pie again. It's a new family favorite!
Mohammed Nilfas
[email protected]This pie is even better the next day. The flavors have a chance to meld together and it becomes even more delicious.
Francis Boateng
[email protected]I topped this pie with a sprinkle of grated Parmesan cheese before baking. It gave it a nice golden brown crust.
Shamanta Nahar
[email protected]I used a combination of yellow and green zucchini in this pie. It added a nice pop of color and flavor.
MD JONAYET
[email protected]I added some chopped bacon to the filling of this pie. It gave it a nice smoky flavor that I really enjoyed.
Kishob Khan
[email protected]I made this pie gluten-free by using a gluten-free pie crust. It worked perfectly and the pie was just as delicious as the traditional version.
Sajeeb Hossen
[email protected]I'm a vegetarian, so I substituted tofu for the cheese in this recipe. It turned out great! The tofu added a nice protein boost to the pie.
Cait Moor
[email protected]This pie is perfect for a potluck or picnic. It's easy to transport and serve, and it's always a hit with the crowd.
Yasmine Abdol
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
WaywardAngel Tina
[email protected]I had some trouble getting the crust to brown evenly. I think I might have needed to pre-bake it for a few minutes before adding the filling.
Daniel Igbeda
[email protected]This pie was a bit too bland for my taste. I think it could have used some more seasoning.
Kelsey Sage
[email protected]I love that this recipe uses fresh ingredients. The zucchini and tomatoes give the pie a vibrant flavor. I also appreciate that the recipe is easy to follow.
Irfan Abdullah
[email protected]This is a great recipe for a light and refreshing summer meal. The zucchini and tomatoes are perfectly complemented by the cheese and herbs.
JusandKea Totten
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The pie was easy to make and turned out so flavorful. I'll definitely be making it again.
srerona riley
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The combination of tomatoes, zucchini, and cheese is simply delicious. I highly recommend it!
Mthulisi Mkhize
[email protected]This tomato zucchini pie was a hit at our family dinner! The flavors of the tomatoes, zucchini, and cheese blended perfectly. The crust was flaky and golden brown.