veggie pie

Name: Veggie pie
Prep time: 15 min
Cook time: 45 min
Yield: 6
Ingredients: 1/4 cup(s) canola oil; 1 small eggplant, cut into cubes; 2 medium zucchini, cut into cubes; 1 - onion, coarsely chopped; 1 - 14-1/2 oz can whole tomatoes, drained; 3 large eggs; 3/4 cup(s) grated parmesan cheese; 1 teaspoon(s) dried parsley; 1/2 teaspoon(s) dried basil; - salt & pepper to taste; 1 cup(s) reduced-fat, shredded mozzarella cheese

(1 RATING)

30 Pinches

sherry monfils

worcester, MA

Updated on Aug 19, 2012

This is a great pie to use up those veggies from the garden!

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prep time 15 Min

cook time 45 Min

method ---

yield 6 serving(s)

Ingredients

1/4 cup canola oil
1 small eggplant, cut into cubes
2 medium zucchini, cut into cubes
1 - onion, coarsely chopped
1 - 14-1/2 oz can whole tomatoes, drained
3 large eggs
3/4 cup grated parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon dried basil
- salt & pepper to taste
1 cup reduced-fat, shredded mozzarella cheese

How To Make veggie pie

Step 1

In lg skillet, heat oil over medium heat. Add eggplant, zucchini and onion. Saute until softened. Add tomatoes. Cover and simmer for 10 mins.

Step 2

Transfer mix to lg bowl and cool. Heat oven to 350. Spray a 10" pie pan w/ cooking spray. In lg bowl, beat eggs w/ 1/4 cup parmesan cheese, parsley and basil.
Step 3

Place veggie mix in pie shell, season w/ salt & pepper. Pour egg mix over veggies. Sprinkle w/ remaining parmesan cheese. Top w/ mozzarella cheese. Bake for 40-45 mins or until golden.
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