Zucchini, Sweet Onion, and Red Pepper Tart



6 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 242
Caloriesfromfat 33 %
Fat 8.8 g
Satfat 2.9 g
Monofat 4.1 g
Polyfat 0.9 g
Protein 12.5 g
Carbohydrate 28.9 g
Fiber 2.4 g
Cholesterol 84 mg
Iron 2.6 mg
Sodium 466 mg
Calcium 251 mg


Cooking spray
2 large eggs
2 large egg whites
1 cup chopped Vidalia or other sweet onion
2 cups diced red bell pepper (about 2 medium)
1/2 teaspoon salt, divided
4 cups chopped zucchini (about 1 pound)
2 garlic cloves, minced
1 tablespoon water
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 cup skim milk
2 tablespoons nonfat dry milk
1/4 cup (1 ounce) finely grated fresh Parmesan cheese
1/4 cup (1 ounce) shredded Gruyère or Swiss cheese


Preheat oven to 375°.

Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust, and set remaining egg mixture aside. Bake at 375° for 7 minutes; cool on a wire rack.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, bell pepper, and 1/4 teaspoon salt; saute 10 minutes or until lightly browned. Add zucchini, garlic, and water; saute 10 minutes or until vegetables are tender. Stir in thyme. Spoon zucchini mixture into prepared crust.

Add milks and 1/4 teaspoon salt to remaining egg mixture in bowl; beat well. Pour egg mixture evenly over zucchini mixture; sprinkle with cheeses. Bake at 375° for 45 minutes or until knife inserted near center comes out clean.


Martha Rose Shulman,

Cooking Light

July 1997
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