Does zucchini pie freeze well?

Yes, but only after baking . Freeze tightly wrapped, and reheat from thawed at 350°F. Avoid freezing raw pies.

How to keep tomato pie from being soggy?

Salt and drain zucchini. Press tomatoes between towels. Blind bake crust, and avoid over-layering.

It’s savory , rich, and slightly sweet from roasted tomatoes. Combined with herbs, cheese, and crust—it’s like a veggie pizza in pie form.

Absolutely. Store it in the fridge once cooled. It stays fresh for 3–4 days.

No more than 2 hours . After that, refrigerate or freeze to avoid bacterial growth.

Yes! Use eggs and cheese as a binder. Bake in a greased dish like a crustless quiche.

A savory and cheesy zucchini tomato pie packed with garden-fresh vegetables and easy Bisquick magic.

Scale

Preheat oven to 400°F (200°C).
Grease a pie dish.
In a bowl, mix zucchini, tomato, green onions, and Parmesan. Spread evenly in pie dish.
In a separate bowl, whisk Bisquick, milk, eggs, lemon pepper, garlic powder, oregano, sugar, and salt until smooth.
Pour the mixture over the vegetables in the dish.
Bake for 30–35 minutes or until golden and firm in the center.
Let cool slightly before slicing and serving.

Drain the tomatoes well to avoid sogginess. Add shredded cheese on top if desired for extra flavor.

Keywords: zucchini pie, tomato pie, Bisquick recipe, savory pie, vegetable pie