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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I created this dish one day to use up some fresh yellow squash, zucchini and tomato. It's so easy to make because you don't have to fuss with a crust. Give it different twist by trying it with whatever veggies you have on hand. Catherine Michel O'Fallon, Missouri Ingredients:
1 small yellow summer squash, thinly sliced |
1 small zucchini, thinly sliced |
1 small onion, chopped |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 medium tomato, sliced |
1/4 cup crumbled feta cheese |
4 eggs |
1 cup fat-free milk |
2 tablespoons minced fresh basil |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup shredded parmesan cheese |
Directions:
1. In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
2. Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.
3. In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
4. Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.
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