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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Veggie-Cheese Pie

Source: dLife

Low-fat cheese and vegetable pie entree.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	165.1

Total Carbs	22.1 g

Dietary Fiber	1.0 g

Sugars	10.5 g

Total Fat	2.9 g

Saturated Fat	1.4 g

Unsaturated Fat	0.1 g

Potassium	283.9 mg

Protein	12.0 g

Sodium	411.3 mg

Dietary Exchanges 2.9 Fat, 0.6 Vegetables, 0.4 Meat, 0.6 Milk, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 400 degrees F. Spray a 10-inch deep-dish pie plate with butter-flavored cooking spray.
Layer the zucchini, onion, and tomato in the pie plate, then sprinkle the parmesan cheese and cheddar cheese evenly on top.
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.
Bake for 25 to 30 minutes, and then remove from oven and let set for 5 minutes.
Cut into 6 servings and serve.