Impossible Zucchini Tomato Pie

By deanarrca

Ingredients

• 1 cup peeled chopped fresh tomatoes
• 1/2 cup chopped onion
• 2 1/2 cups chopped zucchini
• 1/4 cup grated parmesan cheese
• 2/3 cup nonfat dry milk powder
• 3/4 cup bisquick® baking mix, or reduced fat
• 2 large eggs
• 1 teaspoon italian seasoning
• 1 cup water

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 375 degrees (F).

2. Spread a deep dish 10" pie plate with cooking spray.

3. Layer in pie plate:

1 c. peeled, chopped fresh tomatoes
1/2 c. chopped onion
2 1/2 c. chopped unpeeled zucchini

4. Sprinkle with:

1/4 c. (3/4 oz.) grated fat-free Parmesan cheese

5. In a blender container, combine:

2/3 c. nonfat dry milk powder
3/4 c. Bisquick (tm) reduced fat baking mix
2 eggs (or equivalent egg substitute)
1 t. Italian seasoning
1 c. water

6. Cover and process on high for 30 seconds.

7. Pour mixture evenly over vegetables and cheese.

8. Bake for 35-40 minutes or until a knife inserted in the center comes out clean.

9. Place pie plate on a wire rack and let set for 5 minutes.

10. Cut into six servings.