Impossible Garden Pie
Packed with fresh vegetables and lots of yummy flavors, it's refreshing and tasty.
Yield
6 servingsPrep
10 minCook
35 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
zucchini
chopped |
|
| 1 | cup |
tomatoes
chopped |
|
| ½ | cup |
onions
chopped |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| 1 | cup |
milk
|
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
zucchini
chopped |
|
| 237 | ml |
tomatoes
chopped |
|
| 118 | ml |
onions
chopped |
|
| 79 | ml |
Parmesan cheese
grated |
|
| 237 | ml |
milk
|
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Preheat oven to 400℉ (200℃). Grease pie plate, 9 x 1¼ inch.
Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat remaining ingredients for 15 seconds in blender on high. Pour evenly in pie plate.
Bake about 35 minutes or until knife inserted comes out clean. Let stand 5 minutes before cutting. Garnish with tomato and zucchini slices if desired.
