Zucchini, Sweet Onion, and Red Pepper Tart

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 33%
  • Fat: 8.8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 12.5g
  • Carbohydrate: 28.9g
  • Fiber: 2.4g
  • Cholesterol: 84mg
  • Iron: 2.6mg
  • Sodium: 466mg
  • Calcium: 251mg

Ingredients

  • 1 (10-inch) Greek Baking-Powder Piecrust
  • 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

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
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