Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Zucchini; chopped |
1 cup | Eggplant; chopped pared |
½ cup | Tomato |
½ cup | Green pepper; chopped |
¼ cup | Onion; chopped |
1 cup | Garlic; crushed |
¼ cup | Margarine ;or butter |
¾ teaspoon | Salt |
½ teaspoon | Thyme; leaves |
⅛ teaspoon | Pepper |
1 cup | Monterey jack cheese; shred |
1¼ cup | Milk |
¼ cup | Sour cream |
¾ cup | Bisquick |
3 \N | Egg |
Heat oven to 400 degrees F. Lightly grease pie plate.
Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until veg- etables are crisp-tender, 5-10 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. Bak until knife inserted comes out clean, 30-35 minutes. Let stand 5 minutes.
Makes 4-6 servings.
Source: ANN PUCKETT --- From: SUSAN BRUMER Conf: (1668) L-CUISINE