Zucchini Pie

Since I last posted, I experienced a little getting-ready-for-party burn-out. Today I felt inspired by all the pretty produce in my refrigerator. I found and adapted, however slightly, a recipe from Allrecipes called "Mimi's Zucchini Pie," and it looks so pretty! Although it looks like a quiche, it tastes a bit more cake-y. I used slightly less oil than what was called for. Next time, I would top each serving with some warm marinara sauce.

Zucchini Pie

4 eggs
1/4 cup vegetable oil
salt and pepper to taste
1 teaspoon baking powder
1 cup all-purpose baking mix
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow squash
1/4 cup chopped onion
1 large ripe tomato, sliced
garlic salt, to taste
1/4 cup grated Parmesan cheese

marinara sauce, optional

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.
Whisk together eggs and oil in a bowl with salt and pepper. Stir in baking powder and baking mix until moistened. Gently fold in zucchini, summer squash, and onion. Pour into prepared pie plate, and arrange sliced tomato over top. Sprinkle with Parmesan cheese and garlic salt to taste. Bake in preheated oven until puffed and golden brown, about 35 minutes.