Serving
6
Prep Time
15wxop
Total Time
60
Notes
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.
Ingredients
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
Directions
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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