Best 10 Zucchini Tomato Pie Recipes

ZUCCHINI TOMATO PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
• Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
• Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

ZUCCHINI, CORN, AND TOMATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
• In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

CORN, ZUCCHINI, AND TOMATO PIE

Steps:

• Preheat the oven to 375°. In a 13 by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables. Cover the vegetable swith the tomatoes. Sprinkle with the remaining salt and pepper.
• In a small bowl, combine the cheese and the bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil. Bake the pie for 30 minutes, or until the cheese is bubbling. Remove it from the oven, and let it stand for 5 minutes before serving.

CORN, ZUCCHINI, AND TOMATO PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine zucchini, corn, butter, dill, 1 teaspoon salt, and 1/2 teaspoon pepper in a 9x13-inch baking dish. Toss to coat vegetables. Cover with tomato slices. Sprinkle remaining salt and pepper on top.
• Combine Parmesan cheese and bread crumbs in a small bowl. Sprinkle mixture over the tomatoes. Drizzle olive oil on top.
• Bake, uncovered, in the preheated oven until vegetables are tender, about 30 minutes. Remove from oven and let stand for 5 minutes before serving.

AUNT INA'S TOMATO ZUCCHINI PIE

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.

CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
• Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.
• Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.
• Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.

IMPOSSIBLE ZUCCHINI-TOMATO CHEESE PIE

Steps:

• Preheat oven to 400F.
• Spray a 10" deep dish pie plate with veggie oil.
• Layer the zucchini,onion,& tomato in the pie plate.
• Sprinkle cheeses evenly over the veggies.
• Combine the biscuit mix, pepper, parsley& milk, mix well using a whisk.
• Pour mixture over the veggies.
• Bake for 30 minutes or until a knife comes out clean, cool on wire rack for 5 minutes- serve.

ZUCCHINI TOMATO PIE

Steps:

• 1. Heat oven to 400°F. Lightly grease bottom and side of 9-inch pie plate.
• 2. Combine chopped zucchini, tomato and onion in a bowl, and mix well with cheese. Spread in pie plate.
• 3. Stir together remaining ingredients with fork until blended. Pour over veggies in pie plate.
• 4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium heat. Add the shallot; cook, stirring occasionally, until softened, about 3 minutes. Add the zucchini; cook, stirring occasionally, until it is light golden and the liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
• Halve one-third of the tomatoes. Stir the halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into the shallot-zucchini mixture. Season with salt and pepper. Set aside.
• Roll out the dough on a lightly floured surface to a 13-inch circle, about 1/4 inch thick. Make 7 3-inch-long cuts around the edge of the dough, evenly spaced. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle the crust with the remaining tablespoon oil. Spread with the filling. Fold in the flaps of crust, slightly overlapping. Put the tomatoes on the vine in the center. Refrigerate until cold, about 20 minutes.
• Preheat the oven to 375°F. Whisk the cream and egg yolk in a small bowl. Brush the crust with egg wash. Bake the pie on a rimmed baking sheet until the crust is golden brown and the juices are bubbling, about 45 minutes.
• Cheese Short Crust
• Pulse the flour, cheese, sugar, salt, and butter in a food processor until the mixture resembles coarse meal. Add the egg yolk; pulse to combine. With the processor running, drizzle in 1/4 cup water until the dough just comes together. (If the dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Wrap the dough in plastic. Refrigerate until cold, about 30 minutes.

CHERRY TOMATO, MOZZARELLA, AND ZUCCHINI PIE

Steps:

• Crust: Pulse flour, cheese, salt, and butter in a food processor until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in ¼ cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to ¼ cup more water, 1 tablespoon at a time.) Form dough into a disk, and wrap in plastic. Refrigerate or freeze until firm, about 30 minutes. Filling: Heat 1 tablespoon oil in a skillet over medium. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl. Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil, and flour into shallot-zucchini mixture. Season with salt and pepper. On a lightly floured surface, roll out dough to a 13-inch round, about ¼ inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spaced. Transfer to a 9-inch pie plate. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes. Preheat oven to 375°F. Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly. Serve warm.