|
Snack, light meal or appetizer.
1 whole-wheat-bread slice
1/8 teaspoon dried leaf oregano
2 tablespoon grated Parmesan cheese
2 medium zucchini
2 eggs
1 tespoon
regular margarine
1/2 cup low-fat milk
3/4 cup cooked ham, diced
1/4 teaspoon salt
1/2 cup chopped onion
1/4 teaspoon pepper
2 tablespoon chopped fresh parsley
1/8 teaspoon dried leaf basil
Tear bread into several pieces. In a blender, process bread pieces making fine crumbs.
Pour bread crumbs into a small bowl. Stir in cheese; set aside. In a medium bowl, beat eggs until blended.
Stir in milk, salt, pepper, basil and oregano; set aside. Preheat oven to (175C).
Trim ends of zucchini into 1/4-inch-thick slices.
In a large nonstick skillet or a skillet coated with nonstick
vegetable spray, melt margarine.
Add sliced zucchini; sauté until tender, abouy 5 minutes, stirring frequently. Arrange sautéed zucchini in an ungreased 10-inch quiche pan. Sprinkle ham, onion and parsley over
zucchini. Pour egg mixture over it. Sprinkle crumb mixture over top. Bake in preheated oven about 30 minutes. Let stand 5 minutes; cut into wedges. Make 4 servings.
|
|
