Impossible Garden Pie

Submitted by More Sunshine

"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 recipe # 45055 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."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 5

ingredients

• 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

directions

1. Heat oven to 400 degrees.
2. Grease a 10 inch cake pan.
3. In a medium bowl, combine the zucchini, tomato, mozzarella cheese and onion.
4. Sprinkle vegetable mix into cake pan.
5. In another bowl, beat remaining ingredients 1 minute with an electric mixer on medium speed.
6. Pour over the vegetables in the cake pan.
7. Bake 35-40 minutes or until a knive inserted in the center of the pie comes out clean. Cool 5 minutes.

Reviews

[DeeCooks]

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!

 

[jessymroberts]

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.