Ingredients:
1 cup zucchini, sliced
1/4 cup onions, chopped
1/2 red bell peppers, cut into thin strips
1 garlic cloves, 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:
Heat oven to 400 F.
Grease two 10-oz. custard cups or individual baking dishes.
In 8-inch skillet over medium low heat, saute zucchini, onion, red pepper and garlic in margarine until tender; let cool slightly.
In medium bowl, beat eggs, half-and-half and seasonings until combined.
Stir in zucchini mixture. Pour into prepared custard cups or baking dishes.
Sprinkle with cheeses.
Bake, uncovered, at 400 F for 14 to 17 minutes or until top is puffy and light golden brown.
Let stand 5 minutes before serving.
Servings: 2
Time preparation: 45 min.
Time total: 67 min.