2
eggs or 1/2 cup fat-free cholesterol-free egg product
1/2
teaspoon salt
1/4
teaspoon pepper
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Steps
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.
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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.
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.
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