We use evaporated milk here because it has a richness similar to that of sat fat--heavy half-and-half, but with far less fat. Be sure to shake the can vigorously before using. We love the flavor that bacon adds, but if you'd rather omit it, each serving will contain 212 calories, 13.2g total fat (4.4g sat), and 379mg sodium. (Cost for 4: $6.95)
4 bacon slices (optional)
1 tablespoon canola oil
2 cups thinly sliced zucchini (about 1/4 inch thick)
1 cup quartered grape tomatoes
3/4 cup 2% reduced-fat evaporated milk
2 teaspoons fresh thyme leaves
3/8 teaspoon salt
1/4 teaspoon black pepper
4 large eggs, lightly beaten
2 ounces Swiss cheese, shredded (about 1/2 cup)
How to Make It
Preheat oven to 350°. Arrange bacon on microwave-safe paper towels; cover with additional paper towels. Microwave at HIGH 3 minutes or until done. Crumble bacon.
While bacon cooks, heat a medium cast-iron or ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; sauté 4 minutes, stirring occasionally.
Sprinkle tomatoes and bacon over zucchini. Reduce heat to medium.
Combine milk and remaining ingredients in a large bowl, stirring well with a whisk or fork.
Pour milk mixture over zucchini mixture in pan. Cook 5 minutes or until mixture is partially set.
Place pan in oven. Bake at 350° for 9 minutes or until center is set. Cut into 4 wedges.
3 Ways to Riff: • Omit bacon for a vegetarian version. • Swap in 4 cups coarsely chopped kale or Swiss chard for zucchini. • Play with different cheeses: Try reduced-fat sharp cheddar or pepper-Jack for a bit of heat.