December 05, 2009
Posted by Temma
I've always categorized anything my grandmother would cook as "oh my God unhealthy." This might be true of her baked goods, but I'm discovering that I was wrong about some of her entrees-- for instance, this one. Sure, this isn't something that would be considered "diet food," but if my grandmother was trying to make something for weight loss, she would probably just feed you some melba toast and be done with it. This certainly has more calories in it than some melba toast with cottage cheese, but that's mostly due to the 1/3 cup of grated parmesan cheese and 3 eggs that it calls for.
The only non-fresh ingredient that this recipe includes is some bisquick. Yes, I know. As you'll discover, my grandmother was certainly not above using pre-packaged mixes to cut out some steps in her recipes. In any case, there's only a little bit of it used, and I'm sure you can substitute it for any non-sweet pancake mix that you prefer.
2 Cups chopped zucchini
1 Cup chopped tomato
1/2 Cup chopped onion
1/3 Cup grated parmesan cheese
1 1/2 Cup milk
3/4 Cup Bisquick
1/2 Teaspoon salt
1/4 Teaspoon pepper
Pre-heat your oven to 400 degrees. Grease a 10" pie plate and set aside.
Place the first 4 ingredients (veggies and cheese) in a mixing bowl and toss them together.
Dump the mixture in to the pie plate and spread it around evenly so that it covers the bottom.
In the bowl, beat together the remaining ingredients. Pour this over the chopped vegetables.
Place in the oven and bake for approximately 30 minutes, or until a knife inserted in the pie comes out clean.
Remove from the oven and let stand 5 minutes before serving.
This "pie" is completely delicious. The eggs are nice and light, and the pancake mix seeps through to the bottom of the pan and turns in to a nice thin crust. The recipe card says that it serves 6, but my friend Mike and I demolished almost the entire dish between the two of us.
I will definitely be making this recipe over and over again- the hardest part of it is grating the cheese!