Rocky Mountain Recipes 9-7-09

2 c. Zucchini, chopped

1/2 c. Onion, chopped

1-1/2 c. Milk

3 Eggs

1 c. Tomato, chopped

1/3 c. Parmesan cheese, grated

3/4 c. Bisquick

Salt and pepper to taste

Preheat oven to 400 degrees. Sprinkle zucchini, tomatoes, onions and Parmesan cheese into the bottom of a greased 10-inch pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour Bisquick mixture over vegetable mixture. Bake for 30 minutes or until a knife inserted into the center comes out clean. If desired, add more cheese and 1/2 teaspoonful of Italian seasonings on top.

Chris Bryant • Johnson City, Tenn.

2 c. Zucchini, chopped

1/2 c. Onion, chopped

1-1/2 c. Milk

3 Eggs

1 c. Tomato, chopped

1/3 c. Parmesan cheese, grated

3/4 c. Bisquick

Salt and pepper to taste

Preheat oven to 400 degrees. Sprinkle zucchini, tomatoes, onions and Parmesan cheese into the bottom of a greased 10-inch pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour Bisquick mixture over vegetable mixture. Bake for 30 minutes or until a knife inserted into the center comes out clean. If desired, add more cheese and 1/2 teaspoonful of Italian seasonings on top.

Chris Bryant • Johnson City, Tenn.

2 c. Zucchini, chopped

1/2 c. Onion, chopped

1-1/2 c. Milk

3 Eggs

1 c. Tomato, chopped

1/3 c. Parmesan cheese, grated

3/4 c. Bisquick

Salt and pepper to taste

Preheat oven to 400 degrees. Sprinkle zucchini, tomatoes, onions and Parmesan cheese into the bottom of a greased 10-inch pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour Bisquick mixture over vegetable mixture. Bake for 30 minutes or until a knife inserted into the center comes out clean. If desired, add more cheese and 1/2 teaspoonful of Italian seasonings on top.

Chris Bryant • Johnson City, Tenn.

2 c. Zucchini, chopped

1/2 c. Onion, chopped

1-1/2 c. Milk

3 Eggs

1 c. Tomato, chopped

1/3 c. Parmesan cheese, grated

3/4 c. Bisquick

Salt and pepper to taste

Preheat oven to 400 degrees. Sprinkle zucchini, tomatoes, onions and Parmesan cheese into the bottom of a greased 10-inch pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour Bisquick mixture over vegetable mixture. Bake for 30 minutes or until a knife inserted into the center comes out clean. If desired, add more cheese and 1/2 teaspoonful of Italian seasonings on top.

Chris Bryant • Johnson City, Tenn.

2 c. Zucchini, chopped

1/2 c. Onion, chopped

1-1/2 c. Milk

3 Eggs

1 c. Tomato, chopped

1/3 c. Parmesan cheese, grated

3/4 c. Bisquick

Salt and pepper to taste

Preheat oven to 400 degrees. Sprinkle zucchini, tomatoes, onions and Parmesan cheese into the bottom of a greased 10-inch pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour Bisquick mixture over vegetable mixture. Bake for 30 minutes or until a knife inserted into the center comes out clean. If desired, add more cheese and 1/2 teaspoonful of Italian seasonings on top.

Chris Bryant • Johnson City, Tenn.

2 c. Zucchini, chopped

1/2 c. Onion, chopped

1-1/2 c. Milk

3 Eggs

1 c. Tomato, chopped

1/3 c. Parmesan cheese, grated

3/4 c. Bisquick

Salt and pepper to taste

Preheat oven to 400 degrees. Sprinkle zucchini, tomatoes, onions and Parmesan cheese into the bottom of a greased 10-inch pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour Bisquick mixture over vegetable mixture. Bake for 30 minutes or until a knife inserted into the center comes out clean. If desired, add more cheese and 1/2 teaspoonful of Italian seasonings on top.

Chris Bryant • Johnson City, Tenn.