| Total sodium per serving: 223mg |
Total calories per serving: 176 |
Servings: 6 |
Prep 15 min Total 60 min Servings 6
Ingredients
- 1 cup chopped zucchini
- 1 cup chopped tomato
- 1/2 cup chopped onion
- 1/3 cup shredded Swiss cheese
- 2/3 cup low sodium baking mix (Dick Logue’s Buttermilk Baking Mix recipe)
- 3/4 cup 1% milk
- 2 large eggs
- 1/2 teaspoon Mrs. Dash Herb & Garlic
- 1/4 teaspoon freshly ground pepper
Directions
1. Pre-heat oven to 400°F.
2. Lightly spray a the bottom and sides of a 9 inch pie plate with non-stick spray.
3. Scatter the zucchini, tomato, onion and cheese evenly in pie plate.
4. In a small bowl, mix the remaining ingredients with fork and stir until blended. Pour evenly over the vegetables and cheese in the pie plate.
5. Place the pie plate on a baking sheet as a preventative in case of boil over.
6. Bake about 35 minutes or until knife inserted in center comes out clean.
7. Remove from the oven and place on a wire rack to cool for at least 10 minutes before cutting.
8. Cut the pie into 6 wedges and serve with a side salad, if desired.
Makes 6 servings, each serving has 176 calories, 223mg sodium, 18.7g carbohydrates with the ingredients used.
Original recipe found at bettycrocker.com, rewritten and adapted for low sodium.
