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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup chopped tomato |
2 tablespoons chopped fresh or 2 teaspoons dried basil |
1 tablespoon balsamic vinegar |
1 cup cooked small seashell macaroni (about 1/2 cup uncooked) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
5 large egg whites, lightly beaten |
1 egg yolk, lightly beaten |
2 teaspoons reduced-calorie margarine |
cooking spray |
1/2 cup chopped onion |
3 garlic cloves, minced |
2 cups diced zucchini |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
Directions:
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.
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