Tomato Zucchini Pie
When I was wandering around the internet I found a recipe that inspired my cheesy low-carb version of Tomato Zucchini Pie, and this is a keeper!
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 my cheesy low-carb version of this classic Tomato Zucchini Pie, and as soon as I saw that recipe 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 (affiliate link) to get the texture I remembered from the days when Impossible Pie was a huge cooking trend (no doubt launched by Bisquick (affiliate link) 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 biscuit texture, you might like Crustless Three Cheese Tomato Basil Quiche instead.
How to Make Tomato Zucchini Pie:
(Scroll down for complete recipe with nutritional information.)
- 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 Carbquik Low-Carb Baking Mix (affiliate link) or other baking mix, 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 the way I did it, but it was 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 stay good in the fridge for about a week, although you probably won’t have it around for that long!
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.
Keto-Adapted has Low-Carb Bisquick
Donna Reish has a Very Low-Carb Flour Mix
Atkins has a recipe for All-Purpose Low-Carb Baking Mix
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 ~ 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
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 cup cherry tomatoes, cut in quarters and then drained in a colander
- 1 cup zucchini, diced small (see notes)
- 1/3 cup thinly-sliced green onion
- 1/2 cup coarsely grated Parmesan cheese
- 1/2 cup grated Mozzarella cheese
- 1 C Carbquik Low-Carb Baking Mix (see notes)
- 1/2 tsp. dried oregano
- 1/2 tsp. salt (or less, to taste)
- 1/2 tsp. black pepper
- 1/2 cup half and half (see notes)
- 2 eggs
- 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 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.
I used Carbquik Low-Carb Baking Mix for this recipe. (affiliate link) Look in the post above for some ideas for possibly substitutes for this, but I have not tested the recipe with anything but Carbquik. You need two small zucchini or one medium one for this recipe. Use heavy cream, half and half, or milk, whichever you prefer.
Nutritional information is calculated using the Carbquick baking mix I used. Look at the amount of fiber to see that this is low in net carbs.
Amount Per Serving: Calories: 169Total Fat: 11.3gSaturated Fat: 4.8gTrans Fat: 0gUnsaturated Fat: 5.8gCholesterol: 84mgSodium: 547mgCarbohydrates: 13gFiber: 7.9gSugar: 2.4gProtein: 10.9g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.