Cheesy Low-Carb Tomato Zucchini Pie
When I was wandering around the internet I found a recipe that inspired this Cheesy Low-Carb Tomato Zucchini Pie, and after experimenting a bit, this is a real keeper! And it’s low-carb, low-glycemic, meatless and could be made South Beach Phase Two approved. Use the Diet-Type Index to find more recipes like this one.
When you’re on the internet, do you ever see an interesting recipe, that leads you to another recipe, and on and on, until you can’t even remember where you started or what you were looking for? That’s exactly how I discovered the inspiring recipe
for this delicious Cheesy Low-Carb Tomato Zucchini Pie
, and as soon as I saw it I wanted to try making a low-carb version!
It took me three tries to get a version I thought was a keeper, although even the tester versions I thought were too wet got gobbled up by visitors. I used an ingredient called Carbquik Low-Carb Baking Mix
to get the texture I remembered from the days when Impossible Pie
was a huge cooking trend (no doubt launched by Bisquick
who made the biscuit baking mix that was used in these pies that formed their own crust.)
I had Carbquik in the house because I bought it when I was craving biscuits, and still haven’t made them yet! But this Cheesy Low-Carb Tomato Zucchini Pie has definitely motivated me to use this baking mix again. Carbquik is a low-carb baking mix that has baking powder, egg, and salt already added so you just add water or milk, and if you don’t care about the carbs, you can definitely use Bisquik instead.
If you don’t want to buy a box of baking mix just to try the recipe, I’ll give some links in the recipe for other options that might work, but I didn’t test with all all those baking mixes so I can’t say for sure whether they’ll exactly duplicate my results. And if you prefer a gluten-free breakfast option without the buscuity texture, you might like Crustless Three Cheese Tomato Basil Quiche
Preheat oven to 375F/190C and spray the glass pie plate with non-stick spray. Chop up the cherry tomatoes and zucchini and slice the green onion. (Chop tomatoes first and let them drain in a colander while you cut the other ingredients.) Pat tomatoes dry and layer zucchini, tomato, and green onion in a glass pie dish, then add the coarsely-grated Parmesan and grated Mozzarella. (Layering the vegetables and cheese in the baking dish is the way I did it, but read below for another suggestion that might be easier.)
Mix the Carbquick, dried herbs, salt, and pepper in a bowl or large 4-Cup measuring cup. In another smaller bowl, beat eggs and then beat in the milk or cream until it’s completely combined. Then whisk the egg mixture into the Carbquik mixture, adding a little at a time. Fold that into the tomato-cucumber-cheese mixture, stirring gently until it’s completely combined. (Mixing in the baking mix into the vegetable-cheese mixture in the pie plate is a bit messy. you could start with those ingredients in a bowl, add the carbquick-egg mixture and combine in the bowl, and then add the mixed pie to the baking dish if you prefer.)
Bake 30-35 minutes, or until the top is nicely browned and a toothpick inserted in the middle comes out clean.
Serve hot. This reheats well and leftovers will probably stay good in the fridge for at least a week, although you probably won’t have it around for that long!
More Breakfast Ideas with Tomato or Zucchini:
Greek Frittata with Zucchini, Tomato, Feta, and Herbs ~ Kalyn’s Kitchen
Zucchini and Eggs ~ A Family Feast
Roasted Green Pepper and Tomato Breakfast Casserole with Feta and Oregano ~ Kalyn’s Kitchen
Shakshuka (Eggs in Fiery Tomato Sauce) ~ The Perfect Pantry
Cheesy Crustless Low-Carb Zucchini Breakfast Tarts ~ Kalyn’s Kitchen
Skillet Eggs with Spinach and Fire-Roasted Tomatoes ~ Melissa’s Southern Style Kitchen
Cheesy Low-Carb Tomato Zucchini Pie
(Makes about 6 servings; inspired by this recipe
and the low-carb version here was created and tested by Kalyn and Kara
1 cup cherry tomatoes, cut in quarters and then drained in a colander
1 cup zucchini, diced small (two small zucchini or one medium one)
1/3 cup thinly-sliced green onion
1/2 cup coarsely grated Parmesan
1/2 cup grated Mozzarella
1 C Carbquik Low-Carb Baking Mix
(Look at the end of the recipe for some ideas for possibly substitutes for this, but I have not tested the recipe with anything but Carbquik.)
1/2 tsp. dried oregano
1/2 tsp. salt (or less, to taste)
1/2 tsp. black pepper
1/2 cup cream, half and half, or milk
Preheat the oven to 375F/190C and spray a glass pie dish with non-stick spray.
Cut the cherry tomatoes in half lengthwise and then crosswise, and put tomatoes into a colander placed in the sink to drain. Cut zucchini lengthwise into 6 or 8 thin strips, trim away some of the center white part if there is a lot of it, and slice zucchini into small cubes. Slice green onions, setting a little bit aside for the garnish. Spread the tomato out on paper towels and pat dry.
At this point I layered the zucchini, tomatoes, green onions, Parmesan, and Mozzarella in a pie dish and. But it was a bit messy when I went to mix in the Carbquick-Egg mixture in the pie plate, so you might just want to mix the vegetables and cheese in a bowl at this point, your choice.
Put the Carbquik into a bowl or large 4-Cup measuring cup. Stir in the dried herbs, salt, and pepper. In another smaller bowl or measuring cup, beat the eggs, then whisk in the cream, half and half, or milk until it’s well combined. Mix the egg mixture into the Carbquik mixture, adding a little at a time and stirring. Then either pour the mixture over the zucchini-tomato-cheese mixture in the baking dish or mix it into the zucchini-tomato-cheese mixture in the bowl and pour into the pie dish. Either way, stir gently until the two mixtures are well combined; it will be stiff.
Bake 30-35 minutes, or until the top is nicely browned and a toothpick inserted into the center comes out clean. Serve hot or warm, garnished with sliced green onion. This will keep in the fridge for several days and reheats well.
What If You Don’t Want to Buy Carbquik?
After testing the recipe three times, I just couldn’t make it again to test other options, so I can’t say for sure how these will work, but here are some other low-carb baking mix ideas I found around the web. You may need to add a little baking powder if those ingredients are not included. I also found a few other commercial products that I’m not including here, since I haven’t tried them.
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
There are only 6 net carbs in the one cup of Carbquik I used in this recipe, so even though the tomatoes have carbs I think this is a pretty low-carb and low-glycemic dish. It is not gluten-free or South Beach Diet Phase One approved, but if you used lower-fat cheese and milk you could probably make a version that’s pretty good for South Beach Phase Two.
Find More Recipes Like This One:
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly
and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer
, which will calculate it for you. Unfortunately for a recipe like this which uses a commercial product the ingredient analyzers may not recognize, it’s hard to get accurate info, but Carbquik has 6 net carbs in the one cup I used, and other info about it is readily available online.