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Prep Time: 45 Minutes Cook Time: 22 Minutes |
Ready In: 67 Minutes Servings: 2 |
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Ingredients:
1 cup zucchini, sliced |
1/4 cup onion, chopped |
1/2 red bell pepper, cut into thin strips |
1 garlic clove, minced |
1 tablespoon reduced-calorie margarine |
3 egg whites |
3 tablespoons 1% low-fat milk |
1/4 teaspoon salt |
1/4 teaspoon italian seasoning |
2 ounces monterey jack cheese, 1/2 cup |
1/4 cup fat-free parmesan cheese |
Directions:
1. Heat oven to 400°F.
2. Grease two 10-oz. custard cups or individual baking dishes.
3. In 8-inch skillet over medium low heat, sauté zucchini, onion, red pepper and garlic in margarine until tender; let cool slightly.
4. In medium bowl, beat eggs, half-and-half and seasonings until combined.
5. Stir in zucchini mixture. Pour into prepared custard cups or baking dishes.
6. Sprinkle with cheeses.
7. Bake, uncovered, at 400°F for 14 to 17 minutes or until top is puffy and light golden brown.
8. Let stand 5 minutes before serving.
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