Instructions: In a lightly greased 9-inch deep-dish pie plate, combine zucchini, onion, tomato and garlic. Sprinkle cheese over vegetables.

In a medium mixing bowl, combine milk, baking mix, eggs, pepper, thyme and hot pepper suce; mix well. Pour evenly over vegetable-cheese mixture. Bake in a preheated 375 degree oven 35 to 40 minutes, or until golden brown. Let cool 5 minutes before cutting into wedges.

Serves 4 to 6

She writes, "I prepare this one often, even in winter when I have to buy zucchini at the supermarket. It makes a fast weekday meal, but I also like to make it for Sunday supper because the leftovers are easy to reheat for lunch or even dinner during the week."

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