Italian Bountiful Harvest(Low Fat)

• 1 1/2 c. zucchini, unpeeled and chopped
• 1/2 c. onion, chopped
• 1 c. fresh tomato, chopped
• 1/4 c. fat-free Parmesan cheese, grated
• 1/3 c. reduced-fat cheddar cheese, shredded
• 1 (12 oz.) can evaporated skim milk
• 3/4 c. reduced-fat biscuit baking mix
• 1/4 tsp. black pepper
• 1 tsp. dried parsley flakes
• butter-flavored cooking spray

1. Preheat oven to 400u0b0.
2. Spray a 10-inch deep dish pie plate or quiche dish with butter-flavored cooking spray.
3. Evenly layer zucchini, onion and tomato into prepared pie plate.
4. Sprinkle Parmesan and cheddar cheeses evenly over vegetables.
5. In a medium bowl, combine evaporated skim milk, biscuit baking mix, black pepper and parsley flakes.
6. Mix well using a wire whisk.
7. Pour mixture evenly over top.
8. Bake for 30 minutes or until knife inserted in the center comes out clean.
9. Place pie plate on a wire rack and let set for 5 minutes.
10. Makes 6 servings.

zucchini, onion, fresh tomato, parmesan cheese, cheddar cheese, milk, baking mix, black pepper, parsley flakes, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=55964 (may not work)