| 1 | cup chopped zucchini |
| 1 | cup chopped tomato |
| 1/2 | cup chopped onion |
| 1/3 | cup grated Parmesan cheese |
| 2/3 | cup Bisquick Heart Smart® mix |
| 3/4 | cup fat-free (skim) milk |
| 2 | eggs or 1/2 cup fat-free cholesterol-free egg product |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1. | Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches. |
| 2. | Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. |
| 3. | Stir together remaining ingredients with fork until blended. Pour evenly into pie plate. |
| 4. | Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes. |
| No changes. |
|
| Company coming over? Assemble your pie a few hours ahead of time and place it in the refrigerator. Just before your guests arrive, bake and enjoy warm pie right out of the oven. |
|
| If you have a bumper crop of zucchini and tomatoes--or find a great deal at your supermarket or farmers' market--this is a recipe you'll want to keep handy! It's a flavorful way to use up a bountiful harvest. |
Nutrition Information:
120 ( 40); 4 1/2g ( 1 1/2g, 0g); 75mg; 450mg; 14g ( 0g, 5g); 7g 10%; 6%; 20%; 6% 1/2 ; 0 ; 1 ; 1/2 1