Crustless Zucchini Tomato Pie2013-04-15
- Servings : 4
- Prep Time : 16m
- Cook Time : 45m
- Ready In : 60m
This crustless zucchini and tomato pie is one of my favorite recipes to make because it is super simple to make, very mild in taste, and can be served for breakfast, lunch, or dinner. I serve with a nice arugula side salad with cranberries and feta to add a little flavor punch to the plate. This is also a great make-ahead dish for a busy week ahead.
- 1 cup of chopped zucchini
- 1 cup of chopped tomato
- 1/2 cup of chopped onion
- 1/3 cup of Parmesan cheese
- 2/3 cup of reduced-fat baking mix
- 3/4 cup of skim milk
- 2 eggs
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
Heat oven to 400 degrees F. Lightly grease bottom and sides of 9-inch pie plate.
Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
Stir together baking mix, milk, eggs, salt, pepper until well blended. Try a blender to add some more air. Pour evenly over pie plate. This will fill to almost the top.
Bake about 35 minutes or until knife inserted into the center comes out clean.
Cool for 10 minutes.