Impossible Ratatouille Pie
Yield
6 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
zucchini
chopped |
|
| 1 | cup |
eggplant
chopped, pared |
*
|
| ½ | cup |
tomatoes
|
|
| ½ | cup |
green bell peppers
|
|
| ¼ | cup |
onions
chopped |
|
| 1 | cup |
garlic
crushed |
|
| ¼ | cup |
margarine
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
thyme
leaves |
*
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
monterey jack cheese
shredded |
|
| 1 ¼ | cups |
milk
|
|
| ¼ | cup |
sour cream
|
|
| ¾ | cup |
biscuit baking mix (bisquick)
|
*
|
| 3 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
zucchini
chopped |
|
| 237 | ml |
eggplant
chopped, pared |
*
|
| 118 | ml |
tomatoes
|
|
| 118 | ml |
green bell peppers
|
|
| 59 | ml |
onions
chopped |
|
| 237 | ml |
garlic
crushed |
|
| 59 | ml |
margarine
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
thyme
leaves |
*
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 296 | ml |
milk
|
|
| 59 | ml |
sour cream
|
|
| 177 | ml |
biscuit baking mix (bisquick)
|
*
|
| 3 | each |
eggs
|
|
Directions
Heat oven to 400℉ (200℃).
Lightly grease pie plate.
Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until vegetables are crisp-tender, 5 to 10 minutes.
Stir in seasonings.
Spread in pie plate, sprinkle with cheese.
Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.
Pour into pie plate.
Bake until knife inserted comes out clean, 30 to 35 minutes.
Let stand 5 minutes.
