Title: Fresh Vegetable Pie
Categories: None
Yield: 1 Servings

2 1/2 c Sliced zucchini
1 c Chopped fresh tomatoes
1/2 c Chopped onions
1/4 c Freshly grated Parmesan
-cheese; (may use 1 cup
-cheddar if preferred)
1/2 ts Italian seasoning
1 1/2 c Nonfat milk; (I have used
-skim evaporated milk)
3 Eggs; beaten
3/4 c Biscuit mix

Mix vegetables and cheese together in a 9 inch, glass pie plate. Beat milk
and eggs together. Add biscuit mix and beat until smooth. Pour over
vegetables. Bake in 400 deg. F. oven 40 minutes until golden brown. Serve
immediately. Makes 4 to 6 servings.

From Healthy Cooking On the Run by Elaine Groen, R.D. and Irene Rapp, R. D.

Posted to recipelu-digest Volume 01 Number 661 by ELAINE DANGERFIELD
on Jan 31, 1998