Yield: 4 Servings
|1 teaspoon||Olive oil|
|½ cup||Chopped onion|
|2 teaspoons||Minced garlic|
|1½ pounds||Zucchini - cut into 1/4 circles|
|½ cup||Chopped red bell pepper|
|½ teaspoon||Black pepper|
|1 cup||Nonfat cottage cheese|
|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, .