Garden Pie Recipe - Cooking Index
Garden Pie Recipe - Cooking Index
| 2 cups | 474ml | Thinly-sliced peeled zucchini |
| 1 1/2 cups | 93g / 3.3oz | Diced seeded fresh tomatoes |
| 1/2 cup | 31g / 1.1oz | Chopped onion |
| 1/2 cup | 73g / 2.6oz | Grated Parmesan cheese |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 1/2 cups | 355ml | Fat-free milk |
| 3/4 cup | 82g / 2.9oz | Biscuit mix (Bisquick-type) |
| 3 cups | 594g / 20oz | Eggs (large) |
Preheat the oven to 400 degrees. Prepare a 9-inch glass or ceramic pie plate with nonstick pan spray.
Layer the zucchini, tomatoes, and onion in the pie plate. Sprinkle the Parmesan cheese and pepper evenly over the vegetables.
Combine the milk, biscuit mix, and eggs. Beat until smooth, about 1 minute; pour over the vegetables.
Bake about 30 minutes. Let set 5 minutes before cutting into 6 equal wedges.
This recipe yields 6 servings. Serving size: 1 slice.
Exchanges Per Serving: 1 Medium-Fat Meat, 1 Starch, 1 Vegetable.
Nutrition Facts: Calories 180; Calories from Fat 66; Total Fat 7g; Saturated Fat 3g; Cholesterol 113mg; Sodium 397mg; Carbohydrate 19g; Dietary Fiber 2g; Sugars 7g; Protein 10g.
Source:
American Diabetes Association at http://www.diabetes.org
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