Italian Zucchini Pie

A classic recipe that I have made tastier by adding bacon, Prosciutto, more cheese, and seasonings.

2 cups of chopped/cubed zucchini
1 cup of chopped tomatoes – I use grape/cherry tomatoes sliced in half
1 small onion thinly sliced
1/2 cup of freshly grated parmesan cheese
1/2 cup of small mozzarella balls (marble size)
3 slices of prosciutto – diced
3 slices of cook slab bacon, drained and crumbled
3 eggs
1 1/2 cups milk
3/4 cup of bisquick mix
1 tablespoon of Italian seasoning
Salt and pepper to taste


  1. Preheat oven to 375 degrees. Grease a 9 1/2 to 10 inch pie plate, spring form pan, or casserole dish with oil. In the bottom of the plate/pan, sprinkle evenly the zucchini, tomato, onion, prosciutto, bacon, and cheese.
  2. In a medium bowl, whisk together the eggs, milk, and seasoning. Whisk in the baking mix until smooth. Pour this mixture over the vegetables.
  3. Place in oven and bake for 45 to 50 minutes or until golden and knife inserted in the center comes out clean. Sometimes I cover mine with tin foil to bake longer so the egg mixture is thoroughly cooked. Take out of the oven and let it set up for about 5 minutes. Cut and enjoy.
  4. *Note: You can tweak this in many ways by adding slices of yellow squash, broccoli, cauliflower, different types of cheeses, garlic, spinach, and so forth. Make this dish yours.

    Cheers, Drew Frederic

Published by Drew Frederic

Photographer, Artist, Poet, Chef, and Photojournalist.

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