Fresh vegetable pie

Yield: 1 Servings

Measure Ingredient
2½ cup Sliced zucchini
1 cup Chopped fresh tomatoes
½ cup Chopped onions
¼ cup Freshly grated Parmesan cheese; (may use 1 cup cheddar if preferred)
½ teaspoon Italian seasoning
1½ cup Nonfat milk; (I have used skim evaporated milk)
3 \N Eggs; beaten
¾ cup Biscuit mix

Mix vegetables and cheese together in a 9 inch, glass pie plate. Beat milk and eggs together. Add biscuit mix and beat until smooth. Pour over vegetables. Bake in 400 deg. F. oven 40 minutes until golden brown. Serve immediately. Makes 4 to 6 servings.

From Healthy Cooking On the Run by Elaine Groen, R.D. and Irene Rapp, R. D.

Posted to recipelu-digest Volume 01 Number 661 by ELAINE DANGERFIELD <dangerfi@...> on Jan 31, 1998

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