2 tablespoons chopped fresh or 2 teaspoons dried basil
1 tablespoon balsamic vinegar
1 cup cooked small seashell macaroni (about 1/2 cup uncooked)
1/4 teaspoon salt
1/4 teaspoon pepper
5 large egg whites, lightly beaten
1 egg yolk, lightly beaten
2 teaspoons reduced-calorie margarine
1/2 cup chopped onion
3 garlic cloves, minced
2 cups diced zucchini
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
How to Make It
Preheat oven to 450°.
Combine first 3 ingredients in a small bowl; stir well. Set aside. Combine macaroni and next 4 ingredients (macaroni though egg yolk) in a medium bowl; stir well. Set aside.
Melt margarine over medium heat in a 10-inch nonstick skillet coated with cooking spray. Add onion and garlic; sauté 4 minutes. Add zucchini; sauté 5 minutes. Stir in macaroni mixture; spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.
Wrap handle of skillet with foil; place skillet in oven, and bake at 450° for 5 minutes or until almost set. Sprinkle with cheese; bake an additional minute or until cheese melts. Top each serving with 1/2 cup tomato mixture.
Note: Substitute 3/4 cup egg substitute for 5 egg whites and 1 egg yolk, if desired.