Recipe by Jenay Tate
The pairing of tomatoes and zucchini is delicious in so many dishes and this pie approach I modified from a Bisquick recipe site is one more way to bring life to them when they’re out of season. Important in this dish to drain and blot tomatoes so pie doesn’t become watery.
1 c chopped zucchini
1 c chopped tomato, drained and blotted dry
1/2 c chopped green onions
3/4 c grated parmesan cheese
1 c bisquick
3/4 c milk
1 tsp no-salt lemon pepper
1 tsp garlic powder
1 tsp oregano
1-2 tsp sugar
1/2 tsp salt
1. Heat oven to 400°F. Lightly grease bottom and side of 9-inch pie plate.
2. Combine chopped zucchini, tomato and onion in a bowl, and mix well with cheese. Spread in pie plate.
3. Stir together remaining ingredients with fork until blended. Pour over veggies in pie plate.
4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.
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