| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Main dish, Vegetables, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Zucchini; chopped |
| 1 |
c |
Tomato; chopped |
| 1/2 |
c |
Onion; chopped |
| 1/3 |
c |
Parmesan; grated |
| 1 |
c |
Milk |
| 1/2 |
c |
Bisquick |
| 2 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Heat oven to 400. Grease pie plate, 9 x 1 1/4".
Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat
remaining ingred. 15 sec. in blender on high. Pour evenly in pie plate.
Bake about 35 min. or til knife inserted comes out clean. Let stand 5 min.
before cutting. Garnish with tomato and zucchini slices if desired. 1/2
RECIPE: Use 1 qt. square or round casserole. Decrease Parmesan cheese to 2
tb. Divide remaining ingred. by half. Decrease bake time to about 30 min.
HIGH ALT:bake about 50 min.
For IMPOSSIBLE CHICKEN GARDEN PIE use 10 inch pie plate. For 1/2 recipe
plain garden pie, use 1 1/2 qt round or 1 qt square casserole. For 1/2
Recipe Impossible Chicken Garden Pie, use 1 1/2 qt round or 1 qt square
casserole and bake about 35 min. VARIATION: Make an IMPOSSIBLE CHICKEN
GARDEN PIE by adding 2 cans (5 oz ea) chunk chicken, drained, or 1 c.
cut-up cooked chicken with the veg.
FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip
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