
Ingredients
- 6 servings
- 1 c Zucchini; chopped ½ ts Thyme; leaves
- 1 c Eggplant; chopped pared
- ⅛ ts Pepper
- ½ c Tomato 1 c Monterey jack cheese; shred
- ½ c Green pepper; chopped
- 1 ¼ c Milk
- ¼ c Onion; chopped
- ¼ c Sour cream
- 1 c Garlic; crushed
- ¾ c Bisquick
- ¼ c Margarine;or butter
- 3 Eggs
- ¾ ts Salt
Impossible Ratatouille Pie made with Bisquick
Instructions
- 6 servings
- 1 c Zucchini; chopped
- ½ ts Thyme; leaves
- 1 c Eggplant; chopped pared
- ⅛ ts Pepper
- ½ c Tomato
- 1 c Monterey jack cheese; shred
- ½ c Green pepper; chopped
- 1 ¼ c Milk
- ¼ c Onion; chopped
- ¼ c Sour cream
- 1 c Garlic; crushed
- ¾ c Bisquick
- ¼ c Margarine;or butter
- 3 Eggs
- ¾ ts Salt
- Heat oven to 400 degrees F.
- Lightly grease pie plate.
- Cook zucchini, eggplant, tomato, green pepper, onion and garlic in
- margarine until vegetables are crisp-tender, 5-10 minutes.
- Stir in seasonings.
- Spread in pie plate; >> sprinkle with cheese.
- Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.
- Pour into pie plate.
- Bake until knife inserted comes out clean, 30-35 minutes.
- Let stand 5 minutes.
- Makes 4-6 servings.
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