1. Heat oven to 400°. Grease pie plate, 9 x 1 1/4 inches. Layer zucchini, tomato, onion and cheese in pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake about 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
HIGH ALTITUDE (3500 to 6500 feet): Use 3/4 cup Bisquick. Bake 35 to 40 minutes.
NUTRITION FACTS: 1 Serving: Calories 115 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 75mg Sodium 470mg Carbohydrate 12g (Dietary Fiber 1g) Protein 7g % DAILY VALUE: Vitamin A 8% Vitamin C 6% Calcium 14% Iron 4% DIET EXCHANGES: 1/2 Starch 1/2 High-Fat Meat 1 Vegetable
BETTY'S TIP: Blessed with a bumper crop of zucchini? Store zucchini and other summer squash in a plastic bag in the refrigerator for up to five days.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Impossibly Easy Zucchini Pie recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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