When we think of harvesting the bounty of the season, zucchini comes immediately to mind. Try this delicious quiche and see if you don’t try to plant more hills of zucchini seeds next spring.
1 purchased unbaked refrigerated piecrust
4 cups grated unpeeled zucchini
1 cup chopped onion
1 1/2 teaspoons Italian seasoning
2 teaspoons dried parsley flakes
2 eggs or equivalent in egg substitute
1/2 cup fat-free half-and-half
3/4 cup shredded reduced-fat mozzarella cheese
3/4 cup shredded reduced-fat Cheddar cheese
1. Preheat oven to 375 F. Place piecrust in deep-dish nine-inch pie plate and flute edges.
2. In large skillet sprayed with olive oil-flavored cooking spray, sauté zucchini and onion for five minutes or just until tender. Stir in Italian seasoning and parsley flakes. Place skillet on wire rack to cool.
3. Meanwhile, in large bowl, beat eggs using wire whisk. Stir in half-and-half. Add mozzarella and Cheddar cheeses. Mix well to combine. Fold in slightly cooled zucchini mixture. Pour mixture into prepared piecrust.
4. Bake for 30 minutes or until filling tests done. Place pie plate on wire rack and let it set for five minutes. Cut into eight servings.
¥ Each serving equals; 202 calories, 10g fat, 10g protein, 18g carb., 403mg sodium, 2g fiber; Diabetic Exchanges: 1 Starch, 1 Meat, 1 Fat, 1 Vegetable.
By Healthy Exchanges
(c) 2014 King Features Synd., Inc.