Impossible Zucchini Tomato Cheese Pie Recipes

Steps:

• Preheat oven to 400F.
• Spray a 10" deep dish pie plate with veggie oil.
• Layer the zucchini,onion,& tomato in the pie plate.
• Sprinkle cheeses evenly over the veggies.
• Combine the biscuit mix, pepper, parsley& milk, mix well using a whisk.
• Pour mixture over the veggies.
• Bake for 30 minutes or until a knife comes out clean, cool on wire rack for 5 minutes- serve.

Steps:

• 1. Pre-heat oven to 400 degrees. Grease a 10-inch pie plate. Sprinkle tomato, zucchini, onion and Parmesan cheese on bottom of pie plate.
• 2. Beat together remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with a whisk or hand beater. Carefully pour into pie plate on top of vegetables. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving.
• 3. Note: If you want to have more "cooked" and less crisp veggies you can saute them before placing in pie plate. However, be sure to fully drain any oil or juice before placing in pie plate.

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
• Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
• Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

Steps:

• Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides of plate to form a crust; seal perforations., In a large skillet, saute zucchini and garlic in butter until crisp-tender. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese. , Cover edges loosely with foil. Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Steps:

• In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned.

Steps:

• Preheat oven to 400°F. Lightly grease 10-inch pie plate. Sprinkle zucchini, tomato, onion and cheese in pie plate.
• Beat remaining ingredients until smooth. Pour into pie plate.
• Bake until golden brown and knife inserted in center comes out clean - about 30 minutes. Refrigerate leftover pie.