Italian bountiful harvest

Wed., Sept. 8, 2004

JoAnna M. Lund King Features Syndicate

It’s that time of the year when our gardens are overflowing with produce. Well, I’ve taken advantage of that fact, and I’ve added a new twist by simply giving this bountiful dish an Italian accent. Serve this to your loved ones and see if they’re not singing “That’s Amorê” after their feast!

Zucchini-Tomato Impossible Cheese Pie

1 1/2 cups chopped unpeeled zucchini

1/2 cup chopped onion

1 cup chopped fresh tomato

1/4 cup grated fat-free Parmesan cheese

1/3 cup shredded reduced-fat Cheddar cheese

1 1/2 cups (one 12 fluid-ounce can) evaporated skim milk

3/4 cup reduced-fat biscuit baking mix

1/4 teaspoon black pepper

1 teaspoon dried parsley flakes

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

Each serving equals: 146 calories, 2 g fat, 10 g protein, 22 g carb., 344 mg sodium, 1 g fiber; Diabetic Exchanges: 1 Vegetable, 1/2 Starch, 1/2 Skim Milk, 1/2 Meat.

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