Zucchini Tomato Biscuit Bake slice on a white plate with cherry tomatoes

I’ll be honest, I had no idea what to really call this recipe. Is it a pie? Is it a quiche? Is it just a bake of some sort? I truly don’t know, but we are calling it a Zucchini Tomato Biscuit Bake, okay? There’s no crust and with the biscuit mix, it’s not really a quiche, but it also seems weird to call it a pie. I know one thing is for sure though – this bake is super scrumptious!

This is a great dish to prepare for breakfast or brunch when you are looking for more savory dishes that aren’t just plain eggs. It was made for summer potluck brunches (are those even a thing?). Basically, you will add some fresh sliced zucchin and sauteed tomatoes in with some pancake mix like Bisquick along with extra eggs and cheese and stick it in the oven. After it bakes, you will have this delicious pie-like, quiche-like breakfast bake to enjoy!

Overhead shot of zucchini tomato biscuit bake in a white pie dish

Recipe Tips and Suggestions:

  • I highly recommend sauteeing the tomatoes in this recipe before you bake this. You can skip this step if you really want to, but it makes the tomatoes softer and gives them more flavor to sautee them in a bit of olive oil and fresh garlic. 
  • I used Bisquick for this, but any type of plain pancake/biscuit mix should work okay. 
  • Please note that you are not following the directions on the box for this recipe. This recipe has extra eggs (which helps makes this bake extra fluffy and more filling!)! We also add some vegetable oil and milk.
  • The biscuit bake is best eaten within 3 days. Store leftovers in a covered dish or container in the fridge. You can prep this bake the night before you plan to serve it!
  • I prefer to eat this warm, but it can also be enjoyed at room temperature or eaten cold. 

Slice of Zucchini Tomato Biscuit Bake with a fork

Zucchini Tomato Biscuit Bake slice on a white plate with cherry tomatoes
Yield: 6 servings

Zucchini Tomato Biscuit Bake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Zucchini Tomato Biscuit Bake- An easy breakfast or brunch dish! Fresh sliced zucchini and tomatoes mixed with biscuit mix and cheddar cheese!


  • 2 medium zucchini, thinly sliced
  • 2 teaspoons olive oil
  • 1 cup cherry tomatoes, sliced in half
  • 1 garlic clove, minced
  • 1/3 cup vegetable oil
  • 1/4 cup milk
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1 cup Bisquick mix
  • 1/3 cup grated Parmesan
  • 1 cup shredded cheddar cheese


  1. Slice the zucchini and set aside. Preheat oven to 350 degrees F. Spray a pie dish with cooking spray and set aside.
  2. Heat the olive oil in a small saute pan over medium heat. Add the sliced tomatoes and saute until they begin to soften, about 3-5 minutes. Stir in the garlic and saute for another 30 seconds. Remove from the heat.
  3. In a mixing bowl. stir together the vegetable oil, milk, eggs, and the salt. Then mix in the Bisquick and cheeses until just combined. Fold in the sliced zucchini and sauteed tomatoes. Transfer the mixture to the pie dish and spread into an even layer. Bake for approximately 40 minutes or until a toothpick inserted in the middle comes out clean.


Adapted from Betty Crocker

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 373Total Fat: 28gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 149mgSodium: 711mgCarbohydrates: 18gFiber: 1gSugar: 4gProtein: 13g
Zucchini Tomato Biscuit Bake