Not So Impossible Veggie Pie

It's that time of year when I have a boatload of Summer vegetables that I need to make something with NOW. Last year, I actually bought myself a box of baking mix (or biscuit mix, if you will) and made an Impossible Zucchini Pie. It was really tasty, but even though I used a "heart healthy" mix, I wondered if making my own might be just a tad bit healthier. Tonight, I gave it a try.

Of course, I cruised around the Internet to check out homemade baking mix recipes, and there are quite a few out there, all pretty similar. The problem was that I didn't want a boatload of the stuff. I just wanted enough of the mix for one recipe. So, I concocted my own mini version. You will see a tablespoon of powdered non-fat milk in there...if you don't have it, I really don't think it will make all that much difference. I  like to keep it around for bread making, as it gives a little richness to the dough. All of my measurements were approximate. Feel free to substitute some of your favorite veggies...olives? shredded carrots? green peppers? The sky is the limit. You could even add some pepperoni or sausage, along with some Italian seasonings, for a pizza casserole. At any rate, I was happy with the way it turned out.

Not So Impossible Veggie Pie

1 cup chopped tomatoes
1 cup shredded zucchini
1/2 cup chopped onion
2 tablespoons chopped, fresh basil
1 cup reduced fat shredded cheese (I used a 3 pepper blend)

1 cup all purpose flour

1 tablespoon non-fat dry milk

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon coconut oil or vegetable shortening

3/4 cup skim milk

2 eggs, slightly beaten

Spray a one quart casserole dish or a 9" glass pie plate with cooking spray; preheat oven to 400 degrees F.

Sprinkle the tomatoes, zucchini, chopped onion, basil, and cheese evenly in the casserole dish or pie plate; set aside.

In a small bowl, whisk together the flour, dry milk, baking powder, and salt. Cut in the coconut oil with a fork, until the mixture resembles small crumbs. Stir the milk and the eggs together in a measuring cup, then add to the flour mixture, mixing until well blended (some small lumps will remain). Pour evenly over the vegetables. Bake for 30 to 35 minutes, or until a knife inserted in the middle comes out clean. Cool for 10 minutes before serving.

Don't worry about a few small lumps in the batter...they will disappear.

I'd say it was a big success! Now, I can't wait to try some of the other combinations I was thinking about. 

What kind of Not So Impossible Pie would you make?