Impossible Zucchini-tomato Cheese Pie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from The Chopping Block' printed in a local magazine. I have not made it but love Impossible Pies of all kinds. I searched Zaar but could not find another one - Ingredients:
1 1/2 cups zucchini, chopped,unpeeled |
1/2 cup onion, chopped |
1 cup chopped tomato, fresh,unpeeled |
1/4 cup grated low-fat parmesan cheese |
1/3 cup low-fat cheddar cheese, grated |
1 1/2 cups evaporated skim milk |
3/4 cup reduced-fat baking mix |
1 teaspoon dry parsley flakes |
pepper |
Directions:
1. Preheat oven to 400F.
2. Spray a 10 deep dish pie plate with veggie oil.
3. Layer the zucchini,onion,& tomato in the pie plate.
4. Sprinkle cheeses evenly over the veggies.
5. Combine the biscuit mix, pepper, parsley& milk, mix well using a whisk.
6. Pour mixture over the veggies.
7. Bake for 30 minutes or until a knife comes out clean, cool on wire rack for 5 minutes- serve.
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