Recipe

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• 1 cup chopped tomato
• 2 tbsp chopped fresh or 2 tsp dried basil
• 1 tbsp balsamic vinegar
• 1 cup cooked small seashell macaroni (about 1/2 cup uncooked )
• 1/4 tsp salt
• 1/4 tsp pepper
• 5 large egg whites, lightly beaten
• 1 egg yolk, lightly beaten
• 2 tsp reduced-calorie margarine
• cooking spray
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 2 cups diced zucchini
• 1/2 cup (2 oz) shredded part-skim mozzarella cheese

• 1 Preheat oven to 450°.
• 2 Combine first 3 ingredients in a small bowl; stir well. Set aside. Combine macaroni and next 4 ingredients (macaroni though egg yolk) in a medium bowl; stir well. Set aside.
• 3 Melt margarine over medium heat in a 10-inch nonstick skillet coated with cooking spray. Add onion and garlic; sauté 4 minutes. Add zucchini; sauté 5 minutes. Stir in macaroni mixture; spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.
• 4 Wrap handle of skillet with foil; place skillet in oven, and bake at 450° for 5 minutes or until almost set. Sprinkle with cheese; bake an additional minute or until cheese melts. Top each serving with 1/2 cup tomato mixture.
• 5 Note: Substitute 3/4 cup egg substitute for 5 egg whites and 1 egg yolk, if desired.