Zucchini cheese pie

Yield: 4 Servings

Measure Ingredient
1 teaspoon Olive oil
½ cup Chopped onion
2 teaspoons Minced garlic
1 \N Chopped Jalapeno
1½ pounds Zucchini - cut into 1/4 circles
½ cup Chopped red bell pepper
¼ teaspoon Basil
1 teaspoon Salt
½ teaspoon Black pepper
1 \N Egg
2 \N Egg whites
1 cup Nonfat cottage cheese
\N \N Pam spray
1 tablespoon Grated Parmesan

Date: Wed, 12 Jun 1996 11:52:03 -0700 From: Dot & Tim McChesney <jrjet@...> Out of "C'mon America Let's Eat!" by Susan Powter -- BTW I love this book! Preheat oven to 350 F. Heat oil in a nonstck pan. Saute onion, garlic and jalapeno until onion is soft. Add 2 T of water if too dry. Add zucchini and red pepper, cook until zucchini is tender but still firm. Add seasonings and set aside.

Mix eggs and cottage cheese.

Spray a 10 inch pie plate with Pam. Place the vegetables mixture in the bottom and cover with the egg and cheese mixture. Sprinkle with Parmesan.

Bake for 30 minutes or until a knife inserted in the center comes out clean. 4 servings 122 calories 3.18g fat 0.903g sat fat EAT-L DIGEST 11 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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