Summer Vegetable Pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 116.0
  • Total Fat: 6.8 g
  • Cholesterol: 62.7 mg
  • Sodium: 143.2 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 4.3 g

View full nutritional breakdown of Summer Vegetable Pie calories by ingredient
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Number of Servings: 12


    Summer Vegetable Pie:
    1/2 cup halved cherry tomatoes
    1 cup yellow squash, chopped
    1 1/2 cups zucchini, chopped
    1 cup onion, chopped
    4 eggs
    1 cup Quick Mix or your favorite baking mix
    1/2 cup sour cream
    1 tablespoon olive oil
    1/2 cup grated Monterey Jack and Cheddar cheese blend
    1 tablespoon minced garlic
    1/2 teaspoon Italian seasoning
    1/2 teaspoon salt
    1/4 teaspoon pepper


Combine chopped vegetables in a large bowl. Add eggs, baking mix, sour cream, oil, cheese,
garlic and other seasonings all together. Mix well. Pour into a greased 9-inch pie pan. (It will
look as if it wonít fit into the pie pan, but it will!) Bake at 350-degrees for approximately 40
minutes. (Do you see how brief the instructions are for this recipe? Itís easy.)

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user BBAKER77.

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