Prep 15 mins
Cook 35 mins
This recipe came from a Bisquick Cookbook. I love the flavor combination of the vegetables used and it is so easy to make. I substituted the Bisquick baking mix with the Master Mix (Homemade Bisquick Substitute) from RecipeZaar posted by Cindy Lynn The Master Mix (Homemade Bisquick Substitute) substituting the powdered milk with powdered buttermilk and Safflower Oil for the shortening. I liked the homemade version much more than the store bought Bisquick.
- 2 cups zucchini, chopped
- 1 cup tomatoes, chopped
- 1 cup mozzarella cheese, shredded
- 1⁄3 cup onion, chopped
- 2 cups milk
- 4 eggs
- 1 cup Bisquick baking mix
- 1⁄3 cup parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- Heat oven to 400 degrees.
- Grease a 10 inch cake pan.
- In a medium bowl, combine the zucchini, tomato, mozzarella cheese and onion.
- Sprinkle vegetable mix into cake pan.
- In another bowl, beat remaining ingredients 1 minute with an electric mixer on medium speed.
- Pour over the vegetables in the cake pan.
- Bake 35-40 minutes or until a knive inserted in the center of the pie comes out clean. Cool 5 minutes.
Four stars mainly because it was so easy; next time I think I'd add some herbs and maybe a more flavorful cheese to punch it up a bit. For ease and speed though, it was hard to beat, and when the kid will gobble it down, that's even better!
Four stars here because my twins (14 months) LOVED this. My husband and I weren't so crazy about it, but it was easy to make, inexpensive, and was packed with veggies, so we ate it without complaint. I guess I was expecting it to be more... bready? It was eggy (as I should have realized when I read the ingredients, so I'm sure it's my issue because I'm not a huge egg/quiche fan), with a light, fluffy texture. I followed the recipe as directed, with the following changes: 1) I grated up the zucchini, instead of chopping, so the little ones could eat it a bit easier, 2) I didn't have quite enough zucchini, so I added in some grated squash and grated carrot to meet my 2 cups. I baked for 40 minutes exactly, and it presented beautifully on the table. I would make this again for company (great brunch item!), or to clean out the fridge if I had a bunch of veggies I needed to use up.