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Published: Sunday, 1/12/2014 - Updated: 1 year ago

Dinner Tonight: Impossible Zucchini-Tomato Pie

Impossible pies are those pies that make their own crusts while they cook. It’s not truly impossible, of course — let’s just call them very, very improbable pies. But this recipe for Impossible Zucchini-Tomato Pie, submitted by Teresa Stebbins, proves it can be done. The recipe comes from a recipe pamphlet, possibly handed out at a grocery store, more than 20 years ago.

Impossible Zucchini-Tomato Pie

2 cups chopped zucchini

1 cup chopped tomato

½ cup chopped onion

1/3 cup grated Parmesan cheese

1½ cups milk

¾ cup baking mix, such as Bisquick

3 eggs

½ teaspoon salt

¼ teaspoon pepper

Preheat oven to 400°.

Sprinkle zucchini, tomato, onion, and cheese in 10 inch quiche plate. Beat remaining ingredients until smooth. Pour into plate. Bake for 30 minutes.

Yield: 6 servings.

— Teresa Stebbins

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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