Impossibly Easy Zucchini Pie Food

IMPOSSIBLY EASY ZUCCHINI PIE

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 centre comes out clean. Cool at least 10 minutes.

IMPOSSIBLY EASY ZUCCHINI PIE

Steps:

• Preheat oven to 400F degrees. Lightly grease a 9-inch pie dish.
• Layer zucchini, tomatoes, onion and cheese in prepared pie dish.
• In a medium mixing bowl, stir together the baking mix, milk, salt, pepper and eggs until well blended. Pour into pie dish.
• Bake for 35 minutes, or until a knife inserted near the center comes out clean.
• Let pie stand for at least 5 minutes before cutting. Slice into 6 wedges before serving.
• Store any leftovers in an airtight container in the refrigerator for up to one week.

ZUCCHINI PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6-inch pan or a 12-inch pie plate.
• In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
• Bake for 30 minutes, or until lightly brown.

IMPOSSIBLY EASY ZUCCHINI PIE

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.

IMPOSSIBLE ZUCCHINI-TOMATO CHEESE PIE

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

Steps:

• 1. Heat oven to 400°. Grease pie plate, 9 x 1 1/4 inches. Layer zucchini, tomato, onion and cheese in pie plate.2. Stir remaining ingredients until blended. Pour into pie plate.3. Bake about 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.HIGH ALTITUDE (3500 to 6500 feet): Use 3/4 cup Bisquick. Bake 35 to 40 minutes.NUTRITION FACTS: 1 Serving: Calories 115 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 75mg Sodium 470mg Carbohydrate 12g (Dietary Fiber 1g) Protein 7g % DAILY VALUE: Vitamin A 8% Vitamin C 6% Calcium 14% Iron 4% DIET EXCHANGES: 1/2 Starch 1/2 High-Fat Meat 1 VegetableBETTY'S TIP: Blessed with a bumper crop of zucchini? Store zucchini and other summer squash in a plastic bag in the refrigerator for up to five days.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ZUCCHINI QUICHE IMPOSSIBLE PIE

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.