Deseret News | Fresh Vegetable Pie

Fresh Vegetable Pie

Sides > Vegetables >

Author: Thelma O. Thelin, Salt Lake City

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Ingredients

Preparation time: 1 hour
Yield: 4-6 servings

2 1/2 cups sliced zucchini
1 cup chopped fresh tomatoes
1/2 cup chopped onions
1/4 cup grated parmesan cheese
1/2 teaspoon Italian seasoning
1 1/2 cups low-fat or nonfat milk
3 eggs, beaten
3/4 cup biscuit mix

Directions

Mix vegetables and cheese together in a 9-inch pie plate. Beat milk and eggs together. Add biscuit mix and beat until smooth. Pour over vegetables. Bake in 400 degree oven for 40 minutes or until golden brown. Serve immediately.

Each serving contains 236 calories, 9 gm fat, 26 gm carbohydrates, 481 mg sodium, 166 mg cholesterol.