Healthified Asparagus-Zucchini Egg Bake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 20 |
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This is from an email. I would use eggs instead of egg product-8-10 to make 2 cups. Ingredients:
nonstick cooking spray |
12 ounces fresh asparagus or 1 (9 ounce) package frozen asparagus cuts |
1 small yellow sweet pepper, cut into 1/4 inch wide strips |
1/2 small zucchini, halved lengthwise and cut into 1/4 inch-thick pieces (about 1/2 cup) |
1/3 cup onion, chopped |
1/4 cup bottled roasted red pepper, drained and chopped |
1/2 cup reduced-fat mozzarella cheese, shredded |
2 cups fat-free liquid egg product, refrigerated |
1/2 cup nonfat milk |
1 tablespoon fresh dill or 1 teaspoon dried dill |
3/4 teaspoon salt |
1/4-1/2 teaspoon ground black pepper |
2 tablespoons all-purpose flour |
3 tablespoons parmesan cheese, finely shredded |
fresh dill (optional) |
Directions:
1. Preheat oven to 350°F Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
2. If using fresh asparagus, snap off and discard woody base. If desired, scrape off scales. Cut into 1 inch long pieces.
3. In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 minutes or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Sprinkle with half of the mozzarella cheese.
4. In a large bowl, whisk together egg product, milk, snipped or dried dill, salt, and black pepper until well mixed. Whisk in flour, making sure it is completely combined. Pour egg mixture over vegetables in baking dish. Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set. Sprinkle with remaining mozzarella cheese and parmasan cheese. Let stand for 10 minutes before serving. If desired, garnish individual servings with fresh dill.
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