Aunt Ina's Tomato Zucchini Pie
|1 c||chopped fresh tomato, drain any juice off|
|2 c||chopped zucchini|
|1/2 c||chopped onion|
|1/2 c||grated parmesan cheese (you may substitute any cheese you prefer like shredded cheddar or swiss)|
|1 1/2 c||milk|
|3/4 c||baking mix, like bisquick|
|3 large||eggs, beaten|
|1/4 tsp||freshly ground black pepper|
|1/ tsp||basil, dried|
I got this recipe from my aunt who made it often. I think its either a Magic Crust or Impossible Pie. It does make its own crust as it bakes.
Aunt Ina gave me a hand-written copy of this recipe back in the 1980's with no source.
Do be careful about how juicy the tomatoes are. The pie can be soggy if they are very juicy. Also be sure not to over-bake or the pie will be too dry.
I really like it and get lots of compliments when I take it to a pot luck dinner.
Sprinkle tomato, zucchini, onion and Parmesan cheese on bottom of pie plate.
Carefully pour into pie plate on top of vegetables. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving.