No Result
View All Result
Subscribe
No Result
View All Result

Tomato Zucchini Pie – Kalyn’s Kitchen

admin by admin
July 30, 2021
in Nutrition
0
Tomato Zucchini Pie – Kalyn’s Kitchen
0
SHARES
0
VIEWS
Share on FacebookShare on Twitter

Posted by Calin Denny On 30 July 2021

I used zucchini, tomatoes, eggs, and two types of cheese to make a low-carb, cheesy version of a tomato and zucchini pie! This recipe was easy with this high-fiber, low-carb commercial bread mix. See the links in the post if you want to be gluten-free or prefer a low-carb bread mix that you make yourself.

Pin the recipe to try it later!

I was surfing the internet when I found out Inspirational recipe This cheese is low in carbs Tomato Zucchini PieAnd 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 share here and it serves as a keeper, although even the ones I thought were too wet got devoured by visiting my taste labs. This is the recipe I’m sharing Friday favorite It has diced zucchini and sliced ​​cherry tomatoes, so it seems like a perfect thing to remind you of this time of year when garden tomatoes and zucchini are so plentiful.

If you are old enough to remember a classic dish calledThe impossible pie“Which has been imprinted on the back of Bisquik boxes many years ago, this recipe is similar to that. The Impossible Pie isn’t really a pie, but it gets the name because the bread mixture sinks to the bottom of the pie dish and forms a kind of crust, and for this recipe when baked with vegetables, cheese, eggs and half and half The final dish looks a bit like a pie (don’t confuse it with an Amish dessert, also called an impossible pie).

What ingredients do you need for this recipe?

  • cherry tomatoes
  • zucchini
  • green onion
  • Coarsely grated parmesan cheese
  • shredded mozzarella cheese
  • Carbquik Low Carb Bread Mix (or see links for options for making your own baking mix)
  • dried seasoning (affiliate link)
  • salt
  • black pepper
  • equal
  • egg

What low carb bread mix did you use?

I used a product called Carbquik Low Carb Bread Mix (continued link) To get the texture I remembered when Impossible Pie was a huge culinary trend. I had Carbquik because I bought it when I was craving biscuits, and this tomato and zucchini pie definitely motivated me to try it more. Carbquik has baking powder, eggs, and salt already added so you can just add water or milk. It is high in fiber, but not gluten-free. There are a variety of other options on the market for Low carb bread mixAnd many of them are gluten-free. (If anyone has tried this recipe with a different low-carb commercial bread mix, I’d love to hear what you use and how it works!)

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

Here are two low-carb baking mix options I’ve found from other bloggers that include baking powder or baking soda in the mix, and they’re both gluten-free. I haven’t tried the recipe with these options, but it seems to me that it will work.

Want a low-carb, gluten-free zucchini breakfast idea?

If you want to have a low-carb, gluten-free breakfast with zucchini, you might like it Breakfast pancakes with cheese and zucchiniAnd Zucchini and Green Chili Breakfast CasseroleAnd Zucchini with cheese and Strata basilAnd Three zucchini cheese frittata, or Greek frittata While that.

tomato zucchini pie process collage shots

How to make a tomato and zucchini pie:

(Scroll down for the full recipe with nutritional information.)

  1. Preheat oven to 375°F/190°C and spray a glass pie plate with nonstick spray.
  2. Cut the cherry tomatoes and zucchini and chop the green onions into slices. (Drain the tomatoes in a colander and leave to dry.)
  3. Put the zucchini, tomatoes, and green onions in a glass pie plate, then add the coarsely grated Parmesan cheese and the shredded mozzarella. (Putting veggies and cheese in a baking dish is the way I did it, but read below for another suggestion that might be easier.)
  4. mix the Carbquik Low Carb Bread Mix (continued link) or other baking mixture, dried herbs, salt and pepper in a large 4-cup measuring cup or bowl.
  5. In another smaller bowl, beat the eggs and then whisk in the milk or cream until completely combined.
  6. Then whisk the egg mixture into the carpaccio mixture, adding a little at a time.
  7. Fold into the tomato, cucumber, and cheese mixture, stirring gently until completely combined.
  8. (Mixing the bread mix into the vegetable and cheese mixture in the pie dish is the way I did it, but it was a bit messy. You can start with these ingredients in a bowl, add the Karpquik egg mixture and mix in a bowl, then add the mixed muffin to the baking dish if you prefer.)
  9. Bake for 30-35 minutes, or until the top is well browned and a toothpick inserted in the center comes out clean.
  10. Serve hot. This reheats well and leftovers keep well in the fridge for several days, although you probably won’t be in them for long!

Close-up of a vertical tomato and zucchini pie for the final dish

Low-carb and gluten-free breakfast ideas:

Quiche Lauren with cheese
Roasted green pepper and tomato casserole with feta cheese
Tomato and basil quiche without crust
Bacon Cheeseburger Keto Breakfast Quiche
Pepperoni Keto Quiche Pizza Without Crust

Weekend meal prep:

This recipe has been added to a category called Prepare food on the weekend To help you find recipes to make or cook on the weekend and eat during the week!

ingredients

  • 1 cup cherry tomatoes, quartered and drained in a colander
  • 1 cup zucchini, cut into small cubes (see notes)
  • 1/3 cup thinly sliced ​​green onion
  • 1/2 cup coarsely grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 C Carbquik low carb baking mix (see notes)
  • 1/2 tsp. dried seasoning
  • 1/2 tsp. salt (or less to taste)
  • 1/2 tsp. black pepper
  • Half a cup and a half (see notes)
  • 2 eggs

directions

  1. Preheat oven to 375°F/190°C and spray a glass pie plate with nonstick spray.
  2. Cut the cherry tomatoes in half lengthwise and then crosswise, and put the tomatoes in a colander placed in the sink to drain them.
  3. Cut the zucchini lengthwise into 6 or 8 thin slices, trim off a portion of the central white part if there is a lot of it, and chop the zucchini into small cubes.
  4. Cut the green onions into slices, and set aside a little for garnish.
  5. Spread the tomatoes on paper towels and allow them to dry.
  6. At this point I’ve layered zucchini, tomatoes, green onions, Parmesan cheese, and mozzarella in a pie plate, but it was a bit messy when I went to mix the Carbquick-Egg mixture into the pie plate, so you might just want to mix the veggies and cheese in a bowl at this point , Of your choice.
  7. Place Carbquik in a large 4-cup bowl or measuring cup. Add the dried herbs, salt and pepper.
  8. In another smaller bowl or measuring cup, beat the eggs, then beat the cream and half cream or milk until well combined.
  9. Combine egg mixture with Carbquik mixture, adding a little at a time, stirring.
  10. Then pour the mixture over the zucchini, tomato and cheese mixture in the baking dish, or mix it into the zucchini, tomato and cheese mixture in the bowl and pour it into the pie dish. In both cases, stir gently until the mixture is well combined; It will be harsh.
  11. Bake for 30-35 minutes, or until the top turns nice brown and a toothpick in the center comes out clean.
  12. Serve hot or warm, garnished with sliced ​​green onions. This will keep in the refrigerator for several days and reheat well.

notes

i used Carbquik Low Carb Bread Mix for this recipe. (affiliate link) Look in the post above for some ideas for potential alternatives to this, but I haven’t tested the recipe with anything but Carbquik. You need 2 small zucchini or 1 medium for this recipe. Use heavy cream, half and half, or milk, whichever you prefer.

The nutritional information is calculated using the Carbquick bread mix you used. Look at the amount of fiber to see that it 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:

fruit:

6

serving size:

1
Amount per service: Calories: 169Total fat: 11.3 gramsSaturated fat: 4.8 gramsUnsaturated fats: 0 gramsUnsaturated fats: 5.8 gramsCholesterol: 84 mgsodium: 547 mgCarbohydrates: 13 gramsthe basic: 7.9 gramssugar: 2.4 gprotein: 10.9 g

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

A miniature image of a tomato and zucchini pie from the final dish

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
There are only 6 net carbs in the cup of Carbquik I used in this recipe, so even though tomatoes contain carbs, I think this dish is low carb and low glycemic. It’s not gluten-free or Phase 1 approved for the South Beach Diet, but if you’re using low-fat cheese and milk, you’ll probably make a very good version for South Beach Phase Two.

Find more recipes like these:
Uses breakfast recipes To find more recipes like these. use the Recipes by type of diet Image index pages to find more recipes suitable for a particular food plan. or Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.

Historical notes for this recipe:
This recipe was first published in 2017. It was updated with more information in 2021.

Pinterest image of tomato and zucchini pie

Posted by Calin Denny On 30 July 2021