Aunt Ina's Tomato Zucchini Pie
|Categories:||Other Main Dishes, Vegetables, Vegetarian|
|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|
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DirectionsPre-heat oven to 400 degrees. Grease a 10-inch pie plate.
Sprinkle tomato, zucchini, onion and Parmesan cheese on bottom of pie plate.Beat together remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with a whisk or hand beater.
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.Note: If you want to have more "cooked" and less crisp veggies you can saute them before placing in pie plate. However, be sure to fully drain any oil or juice before placing in pie plate.