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Garden Pie

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 cups 474ml Thinly-sliced peeled zucchini

    2. 1 1/2 cups 93g / 3 1/3oz Diced seeded fresh tomatoes

    3. 1/2 cup 31g / 1.1oz Chopped onion

    4. 1/2 cup 73g / 2.6oz Grated Parmesan cheese

    5. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

    6. 1 1/2 cups 355ml Fat-free milk

    7. 3/4 cup 82g / 2.9oz Biscuit mix (Bisquick-type)

    8. 3 cups 594g / 20oz Eggs (large)

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Preheat the oven to 400 degrees. Prepare a 9-inch glass or ceramic pie plate with nonstick pan spray. Layer the zucchini, tomatoes, and onion in the pie plate. Sprinkle the Parmesan cheese and pepper evenly over the vegetables. Combine the milk, biscuit mix, and eggs. Beat until smooth, about 1 minute; pour over the vegetables. Bake about 30 minutes. Let set 5 minutes before cutting into 6 equal wedges. This recipe yields 6 servings. Serving size: 1 slice. Exchanges Per Serving: 1 Medium-Fat Meat, 1 Starch, 1 Vegetable. Nutrition Facts: Calories 180; Calories from Fat 66; Total Fat 7g; Saturated Fat 3g; Cholesterol 113mg; Sodium 397mg; Carbohydrate 19g; Dietary Fiber 2g; Sugars 7g; Protein 10g.

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