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Recipe Category: Vegetarian
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Ingredients
- Serving Size : 6
- 1 cup chopped zucchini
- 1 cup eggplant – peeled and chopped
- 1/2 cup chopped tomato
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped onion
- 1 medium clove garlic – crushed
- 1/4 cup margarine
- 3/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1 cup shredded Monterey jack cheese
- 1 1/4 cups milk
- 1/4 cup sour cream
- 3/4 cup Bisquick. baking mix
- 3 eggs
Method
- Heat oven to 400 degrees Lightly grease pie plate, 10×1 1/2 inches.
- Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine in 10-inch skillet over medium heat, stirring occasionally, until vegetables are crisp-tenders 5 to 10 minutes.
- Stir in seasonings.
- Spread in pie plate; sprinkle with cheese.
- Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater.
- Pour into pie plate.
- Bake until knife inserted halfway between center and edge comes out clean, 30 to 35 minutes.
- Let stand 5 minutes before cutting.
- Refrigerate any remaining pie.
- 4 to 6 servings.
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