Recipe - Fresh Vegetable Pie

2 One half cup Sliced zucchini
1 cup Chopped fresh tomatoes
One half cup Chopped onions
One fourth cup Freshly grated Parmesan
cheese; (may use 1 cup
cheddar if preferred)
One half teaspoon Italian seasoning
1 One half cup Nonfat milk; (I have used
skim evaporated milk)
3 Eggs; beaten
Three fourths cup 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 recipeludigest Volume 01 Number 661 by ELAINE DANGERFIELD
dangerfi@dmi.net on Jan 31, 1998