23 July, 2012

Impossible Zucchini-Tomato Pie | Bisquick®

This Impossible Zucchini-Tomato Pie recipe showcases fresh summer produce. 

View Bisquick's current recipes for Impossibly Easy pies.

Impossible Zucchini-Tomato Pie
Makes 6 servings
2 cups chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
1.5 cups (12-ozs US) milk
3/4 cup Original Biscuick® Baking Mix (see Notes)
3 eggs
1/2 tsp salt
1/4 tsp pepper

Optional garnish
18 thinly-sliced tomato half wheels
18 thinly-sliced zucchini wheels

Notes:  I use lemon-pepper and add dill. View the Bisquick Heart Smart mix recipe. For high altitude (3500- to 6500-feet), 'Betty Crocker' says to bake for about 40 minutes.

Preheat oven to 400ºF. Grease 10-inch quiche dish or pie plate, 10- x 1.5-inches.

Sprinkle zucchini, tomato, onion and cheese in prepared dish.  Beat remaining ingredients until smooth, 15 seconds in blender on High speed or 1 minute with hand beater. Pour into dish. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes before slicing and serving.

As pictured and if desired, garnish the wide end of each wedge by alternating 3 thinly-sliced tomato half wheels with 3 thinly-sliced zucchini wheels.

The Impossible Zucchini-Tomato Pie is one of 12 recipes in a 1982 booklet advertising the Bisquick® Recipe Club and The Bisquick "No Time To Cook" Recipe Book featuring Impossible Pies. A similar, newer version of the cookbook is available at Amazon.

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Impossible Bacon Pie

Page Last Updated 3 April 2015

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