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Vegetarian Supper Pie

Diabetic.Foodie's picture
  Soda crackers 26 (To Make 1 Cup Crumbs)
  Wheat germ 3⁄4 Cup (12 tbs) (Kretschmer Regular Brand)
  Margarine 1⁄2 Cup (8 tbs), melted
  Zucchini 1 Pound, sliced
  Onion 1 Medium, sliced
  Dried marjoram 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried tarragon 1⁄4 Teaspoon, crushed
  Monterey jack cheese 1 Cup (16 tbs), grated
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Eggs 2
  Non fat milk 1⁄3 Cup (5.33 tbs)
  Tomato 1 Medium, thinly sliced

Combine cracker crumbs, 1/4 c. (60 mL) of the wheat germ and 6 T. (90 mL) margarine in small bowl.
Stir well.
Press evenly on bottom and about 1 in. (2.5 cm) up sides of 9 in. (23 cm) springform pan or on bottom and sides of 9 in. (23 cm) pie pan.
Bake at 400°F (200°C) for 7 to 9 minutes until very lightly browned.
Remove from oven.
Saute zucchini and onion in remaining 2 T. (30 mL) margarine until crisp-tender.
Add seasonings to vegetable mixture; stir well.
Place half the vegetables in the crumb crust.
Sprinkle with 3 T. (45 mL) of the wheat germ.
Top with 1/2 c. (125 mL) Monterey Jack, 1/2 c. (125 mL) Parmesan cheese, remaining vegetables, and 3 T. (45 mL) wheat germ.
Beat together the eggs and milk; pour over vegetable mixture.
Arrange tomato slices on top.
Sprinkle with remaining cheese and wheat germ.
Bake at 325°F (165°C) for 40 to 45 minutes until hot and bubbly.

Recipe Summary

Side Dish

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Vegetarian Supper Pie Recipe