Impossible Zucchini Tomato Cheese Pie Food

IMPOSSIBLE ZUCCHINI-TOMATO CHEESE PIE

Impossible Zucchini-tomato Cheese Pie image

This recipe is from "The Chopping Block' printed in a local magazine. I have not made it but love Impossible Pies of all kinds. I searched Zaar but could not find another one -

Provided by Bergy

Categories Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups zucchini, chopped,unpeeled
1/2 cup onion, chopped
1 cup chopped tomato, fresh,unpeeled
1/4 cup grated low-fat parmesan cheese
1/3 cup low-fat cheddar cheese, grated
1 1/2 cups evaporated skim milk
3/4 cup reduced-fat baking mix
1 teaspoon dry parsley flakes
pepper

Steps:

Preheat oven to 400F.
Spray a 10" deep dish pie plate with veggie oil.
Layer the zucchini,onion,& tomato in the pie plate.
Sprinkle cheeses evenly over the veggies.
Combine the biscuit mix, pepper, parsley& milk, mix well using a whisk.
Pour mixture over the veggies.
Bake for 30 minutes or until a knife comes out clean, cool on wire rack for 5 minutes- serve.

IMPOSSIBLY EASY ZUCCHINI PIE

Impossibly Easy Zucchini Pie image

Show the family that you still got it with this impossibly easy Zucchini pie recipe. Prep time is next to nothing, and while you're adding ingredients, know that this savory Bisquick zucchini pie recipe welcomes any vegetables! Take your pick from peppers all the way to tomatoes...even try both!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

1 cup chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick Heart Smart® mix
3/4 cup fat-free (skim) milk
2 eggs or 1/2 cup fat-free cholesterol-free egg product
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 5 g, TransFat 0 g

ZUCCHINI TOMATO PIE

Zucchini Tomato Pie image

Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.

Provided by VEGAS

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups chopped zucchini
1 cup chopped tomato
½ cup chopped onion
⅓ cup grated Parmesan cheese
¾ cup biscuit baking mix
½ cup milk
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

Nutrition Facts : Calories 147.5 calories, Carbohydrate 14.2 g, Cholesterol 99.5 mg, Fat 6.9 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 516 mg, Sugar 3.7 g

ZUCCHINI QUICHE IMPOSSIBLE PIE

Zucchini Quiche Impossible Pie image

Vegetarian dish that is really, really good and easy! This is my favorite Impossible Quiche recipe from Bisquick.

Provided by Diane B.

Categories Breakfast

Time 1h10m

Yield 1 Quiche, 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups zucchini, diced (I like yellow)
1 teaspoon butter
1 teaspoon salt
1 3/4 cups milk
1/2 cup parmesan cheese, shredded
1/4 teaspoon pepper
1/2 cup Bisquick
4 eggs

Steps:

Lightly sauté zucchini in butter and season with salt and pepper.
Place in 2 quart casserole.
Place in blender: Bisquick, milk, eggs and cheese. Blend 1 minute.
Pour on top of sautéed zucchini and place in oven.
Bake at 350 degrees 50-55 minutes.
Optional: When in season, I like to sauté a diced Walla Walla Sweet onion and layer on top of the zucchini before pouring the mix on top.

Nutrition Facts : Calories 563, Fat 31.7, SaturatedFat 14.9, Cholesterol 429.6, Sodium 2142.2, Carbohydrate 36, Fiber 2, Sugar 7.4, Protein 33.3

IMPOSSIBLE™ STUFFED ZUCCHINI

Impossible™ Stuffed Zucchini image

Impossible™ burger mixed with fresh Italian flavors and stuffed into hollowed-out zucchini. Serve with rice, roasted potatoes, or my favorite--pasta with garlic, olive oil, and crushed red pepper!

Provided by Kim's Cooking Now

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 55m

Yield 5

Number Of Ingredients 12

Ingredients

5 medium zucchini
1 (12 ounce) package Impossible Burger
⅔ cup Italian-seasoned bread crumbs
⅓ cup diced fresh tomato
⅓ cup minced Pecorino-Romano cheese
1 large egg
2 large cloves garlic, crushed
2 tablespoons chopped flat-leaf (Italian) parsley
1 tablespoon minced onion
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup shredded mozzarella cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Cut the ends from the zucchini and cut them in half lengthwise. Hollow out the zucchini with a small spoon by scraping out the seedy flesh, leaving about 1/2 inch of flesh on the bottom and sides of the zucchini. Discard the scraped-out flesh. Place the zucchini into a 10x15-inch pan.
Combine meatless ground beef, tomato, bread crumbs, Pecorino-Romano cheese, egg, garlic, parsley, onion, salt, and pepper in a medium bowl. Mix well using clean or gloved hands.
Stuff the hollowed-out zucchini with the mixture until all of the mixture has been used. Sprinkle the tops with shredded mozzarella.
Bake in the preheated oven until browned and zucchini are tender, 35 to 40 minutes.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 23 g, Cholesterol 48.7 mg, Fat 9.1 g, Fiber 4.2 g, Protein 10.1 g, SaturatedFat 2.5 g, Sodium 932.2 mg, Sugar 4.5 g

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