Source: dLife

Low-fat cheese and vegetable pie entree.

Servings

1 Cooking Spray, canola, with butter flavor, 1/3 sec spray
1 cup chopped zucchini , unpeeled
0.5 cup fresh chopped onion
1 cup chopped tomato , chopped
0.25 cup grated parmesan cheese, low sodium
0.33 cup low fat cheddar cheese, shredded
1.5 cup Milk, evaporated, nonfat/skim
0.75 cup reduced fat baking mix
1 tsp dried parsley
0.12 tsp black pepper

1 Preheat the oven to 400 degrees F. Spray a 10-inch deep-dish pie plate with butter-flavored cooking spray.
2 Layer the zucchini, onion, and tomato in the pie plate, then sprinkle the parmesan cheese and cheddar cheese evenly on top.
3 With a wire whisk, mix the skim milk, baking mix, parsley flakes, and black pepper in a large mixing bowl. Pour mixture into the pie plate, over the veggies.
4 Bake for 25 to 30 minutes, and then remove from oven and let set for 5 minutes.
5 Cut into 6 servings and serve.

A great and healthy pie.