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Enjoy this recipe from Fresh & Easy Family Meals.
Submitted by: Laurel Perry from Loganville, GA
4 eggs, beaten
1/4 c. oil
salt and pepper to taste
1 c. biscuit baking mix
1 t. baking powder
1-1/2 c. zucchini, sliced
1-1/2 c. yellow squash, sliced
1/2 c. sweet onion, chopped
1 to 2 ripe tomatoes, sliced
1/4 c. grated Parmesan cheese
3 T. fresh parsley, chopped
In a large bowl, whisk together eggs, oil, salt and pepper. Stir in biscuit mix and baking powder until moistened. Gently fold in zucchini, summer squash and onion. Pour into a lightly greased 9" deep-dish pie plate. Arrange tomato slices on top; sprinkle with Parmesan cheese and parsley. Bake at 350 degrees until puffed and golden, about 30 to 40 minutes. Cut into wedges; serve warm Makes 6 servings. | |
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In a large bowl, whisk together eggs, oil, salt and pepper. Stir in biscuit mix and baking powder until moistened. Gently fold in zucchini, summer squash and onion. Pour into a lightly greased 9" deep-dish pie plate. Arrange tomato slices on top; sprinkle with Parmesan cheese and parsley. Bake at 350 degrees until puffed and golden, about 30 to 40 minutes. Cut into wedges; serve warm Makes 6 servings. |
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