Zucchini cheese pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| ½ | cup | Chopped onion |
| 2 | teaspoons | Minced garlic |
| 1 | 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 | Egg | |
| 2 | Egg whites | |
| 1 | cup | Nonfat cottage cheese |
| Pam spray | ||
| 1 | tablespoon | Grated Parmesan |
Directions
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, .