Summertime zucchini Tomato Pie

Summertime zucchini Tomato Pie

If your garden is overflowing with zucchini, it must be summer! This great green veggie grows in such abundance, it can be difficult coming up with ways to cook it all! Here’s my vote for a fabulous seasonal entre that the whole family will love.

    (Serves 6)

2 ½ cups unpeeled chopped zucchini

1 ½ cups peeled and chopped fresh tomatoes

½ cup chopped onion

½ cup + 1 tablespoon shredded reduced – fat cheddar cheese

1 ( 12-fluid – ounce) can evaporated cheddar cheese

2 tablespoons SPLENDA Granular

¾  cup reduced fat biscuit baking mix

3 eggs o equivalent in egg substitute

1 teaspoon Italian seasoning

Preheat oven to 400 degrees. Spray a deep- dish 10-inxh pie plate with olive oil-flavored cooking spray. Layer zucchini, tomatoes, onion and Cheddar cheese in prepared pie plate. In a blender container, combine evaporated milk, SPLENDA, baking mix , eggs and Italian seasoning . Cover and process on HIGH for 20 seconds. Pour milk mixture evenly over top. Bake for 30 to 35 minutes or until a knife inserted in center comes out clean. Place pie plate on a wire rack and let set for 5 minutes. Cut into 6 wedges.

Each serving Equals

HE: 1 ½ Vegetable * 1 Protein * ½ Fat – Free Milk *

½ Bread * 2 Optional Calories

189 Calories* 5 gm Fat * 12 gm Protein *

24 gm Carbohydrate * 38 mg Sodium *

268 mg Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 1 Vegetable * 1 Meat *

½ Fat Free Milk * ½ Starch