This Crustless Zucchini Tomato Pie is one of Lesley's favorite recipes to make because it is super simple and can be served for breakfast, lunch, or dinner. Lesley likes to serve it with a nice arugula side salad with cranberries and feta to add a little flavor punch to the plate. This is also a great make-ahead dish for a busy week.
Course Breakfast, Vegetarian & Vegan
Prep Time 10minutes
Cook Time 35minutes
Total Time 1hour1minute
2/3cupreduced-fat baking mix
Heat oven to 400 degrees F. Lightly grease bottom and sides of a 9-inch pie pan.
Spread zucchini, tomato, onion and cheese evenly around the pie pan.
In a bowl, whisk together the baking mix, milk, eggs, salt, and pepper until well blended. Pour evenly into pie pan, which will fill almost to the top.
Bake for 35 minutes or until knife inserted into the center comes out clean.