I used zucchini, tomatoes, eggs, and two kinds of cheese to make my cheesy low-carb version of Tomato Zucchini Pie! This recipe was easy to make with a high-fiber low-carb commercial baking mix; see links in the post if you need it to be gluten-free or prefer a low-carb baking mix that you make yourself.

PIN the Tomato Zucchini Pie recipe to try it later!

Tomato Zucchini Pie shown in pie baking dish on red napkin with plates/forks in background

I was wandering around on the internet when I discovered the inspiring recipe for this cheesy low-carb 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 the recipe I’m sharing here that’s such a keeper, although even the ones I thought were too wet got gobbled up by visiting taste-testers.

This recipe that I’m sharing for Friday Favorites this week has diced zucchini and chopped cherry tomatoes, so it seems like a perfect thing to remind you about at this time of year when garden tomatoes and zucchini are so abundant.

If you’re old enough to remember a classic dish called “Impossible Pie” that used to be printed on the boxes of Bisquick years ago, this recipe is similar to that. Impossible Pie is not really a pie, but it got the name because the baking mix sinks to the bottom of the pie dish and forms a crust, and for this recipe when it’s baked with the vegetables, cheese, eggs, and half and half the finished dish looks kind of like a pie. (Don’t confuse it with an Amish dessert that’s also called Impossible Pie.)

What ingredients do you need for this recipe?

  • cherry tomatoes
  • zucchini
  • green onion
  • coarsely grated Parmesan cheese
  • grated Mozzarella cheese
  • Carbquik Low-Carb Baking Mix (or see links for options to make your own baking mix)
  • Dried Oregano (affiliate link)
  • salt
  • black pepper
  • half and half
  • eggs

What Low-Carb Baking Mix Did I Use?

I used a product called Carbquik Low-Carb Baking Mix (affiliate link) to get the texture I remembered from when Impossible Pie was a huge cooking trend. I had Carbquik because I bought it when I was craving biscuits, and this Tomato Zucchini Pie has definitely motivated me to experiment with it some more. Carbquik has baking powder, egg, and salt already added so you just add water or milk. It’s high in fiber, but not gluten-free. There are a wide variety of other options on the market for a low-carb baking mix, many of which are gluten-free. (If anyone tries this recipe with a different commercial low-carb baking mix, I’d love to hear what you use and how it works!)

What if you don’t want to buy a low-carb baking mix?

Here are two options low-carb baking mix ideas I found from other bloggers that contain baking powder or baking soda in the mix, and both are gluten-free. I haven’t tried the recipe with these options, but they sound to me like they would work.

Want a Zucchini breakfast idea that’s Low-Carb and Gluten-Free?

If you want a low-carb and gluten-free breakfast option with zucchini you might like Cheesy Zucchini Breakfast Tarts, Zucchini and Green Chile Breakfast Casserole, Cheesy Zucchini and Basil Strata, Zucchini Frittata, or Greek Frittata instead.

Tomato Zucchini Pie process shots collage

How to make Tomato Zucchini Pie:

(Scroll down for complete recipe with nutritional information.)

  1. Preheat oven to 375F/190C and spray the glass pie plate with non-stick spray.
  2. Chop up the cherry tomatoes and zucchini and slice the green onion. (Drain tomatoes in a colander and pat dry.)
  3. 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.)
  4. 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.
  5. In another smaller bowl, beat eggs and then beat in the milk or cream until it’s completely combined.
  6. Then whisk the egg mixture into the Carbquik mixture, adding a little at a time.
  7. Fold that into the tomato-zucchini-cheese mixture, stirring gently until it’s completely combined.
  8. (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.)
  9. Bake 30-35 minutes, or until the top is nicely browned and a toothpick inserted in the middle comes out clean.
  10. Serve hot. This reheats well and leftovers stay good in the fridge for several days, although you probably won’t have it around for that long!

Tomato Zucchini Pie vertical close-up photo of finished dish

Low-Carb and Gluten-Free Breakfast Ideas:

Cheesy Crustless Quiche Lorraine

Roasted Green Pepper and Tomato Breakfast Casserole with Feta

Crustless Three Cheese Tomato-Basil Quiche

Bacon Cheeseburger Keto Breakfast Quiche

Pepperoni Pizza Keto Crustless Quiche

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Tomato Zucchini Pie vertical close-up photo of finished dish
Yield: Makes 6 servings

Tomato Zucchini Pie

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

When I was wandering around the internet I found a recipe that inspired my cheesy low-carb version of Tomato Zucchini Pie, and after experimenting a bit, this is a real keeper!


  • 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


  1. Preheat the oven to 375F/190C and spray a glass pie dish with non-stick spray.
  2. Cut the cherry tomatoes in half lengthwise and then crosswise, and put tomatoes into a colander placed in the sink to drain.
  3. 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.
  4. Slice green onions, setting a little bit aside for the garnish.
  5. Spread the tomato out on paper towels and pat dry.
  6. 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.
  7. Put the Carbquik into a bowl or large 4-Cup measuring cup. Stir in the dried herbs, salt, and pepper.
  8. 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.
  9. Mix the egg mixture into the Carbquik mixture, adding a little at a time and stirring.
  10. 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.
  11. Bake 30-35 minutes, or until the top is nicely browned and a toothpick inserted into the center comes out clean.
  12. 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.

Recipe inspired by this recipe and the low-carb version here was created and tested by Kalyn and Kara.

Nutrition Information:



Serving Size:


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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Tomato Zucchini Pie thumbnail photo of finished dish

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
There are only 6 net carbs in the cup of Carbquik Baking Mix 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 Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for This Recipe:
This recipe was first posted in 2017. It was updated with more information in 2022.

Pinterest image of Tomato Zucchini Pie

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