1 1/2 c. zucchini, unpeeled and chopped
1/2 c. onion, chopped
1 c. fresh tomato, chopped
1/4 c. fat-free Parmesan cheese, grated
1/3 c. reduced-fat cheddar cheese, shredded
1 (12 oz.) can evaporated skim milk
3/4 c. reduced-fat biscuit baking mix
1/4 tsp. black pepper
1 tsp. dried parsley flakes
butter-flavored cooking spray

Preheat oven to 400°F. Spray a 10-inch deep dish pie plate or quiche dish with butter-flavored cooking spray. Evenly layer zucchini, onion and tomato into prepared pie plate. Sprinkle Parmesan and cheddar cheeses evenly over vegetables. In a medium bowl, combine evaporated skim milk, biscuit baking mix, black pepper and parsley flakes. Mix well using a wire whisk. Pour mixture evenly over top.

Bake for 30 minutes or until knife inserted in the center comes out clean. Place pie plate on a wire rack and let set for 5 minutes.

Makes 6 servings.