Cheesy Low-Carb Tomato Zucchini Pie

Ingredients

• 1 cup cherry tomatoes, cut in quarters and then drained in a colander
• 1 cup zucchini, diced small
• 1/3 cup thinly-sliced green onion
• 1/2 cup coarsely grated Parmesan
• 1/2 cup grated Mozzarella
• 1 C Carbquik Low-Carb Baking Mix
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 cup cream, half and half, or milk
• 2 eggs

Directions

1. Heat the oven to 375F/190C; using non-stick spray, coat a glass pie dish.
2. Quarter the cherry tomatoes by halving them lengthwise and then cutting them crosswise; set them in a colander in the sink so they can drain.
3. Slice the zucchini the long way into 6 or 8 slim pieces; if the pale center is plentiful, trim some of it away, then cut the zucchini into small cubes.
4. Cut the green onions into slices, saving a little for the garnish. Turn the drained tomatoes onto paper towels and blot them dry.
5. At this stage, you can put the zucchini and tomatoes in the pie dish, followed by the green onions, Parmesan, and Mozzarella. Or toss the vegetables and cheeses together in a bowl; it is neater when the Carbquik-egg mixture joins the party.
6. Add the Carbquik to a bowl, or use a large 4-Cup measuring cup. Blend the dried herbs, salt, and pepper through it.
7. Use a separate small bowl or measuring cup for the eggs. Beat them, then add your chosen dairy, whether cream, half and half, or milk; whisk until the liquid is smooth.
8. Gradually stir the beaten-egg mixture into the Carbquik, pausing to stir after each addition.
9. If the vegetable-cheese mixture is in the baking dish, pour the Carbquik batter over it. If you used a bowl, stir the batter in there and then transfer everything to the pie dish. Whichever path you took, stir with a light hand until everything is evenly combined; the mixture will be stiff.
10. Bake for 30-35 minutes, until the top has browned nicely and a toothpick poked in the center comes out clean.
11. Serve hot or warm, scattering the reserved green onion slices over each serving. Store it refrigerated for several days; it warms back up well.