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.
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