Recipe by Cooking Light September 1996

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Yield:
2 servings
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

329 calories; calories from fat 30%; fat 10.9g; saturated fat 4.3g; mono fat 3.5g; poly fat 1.7g; protein 23g; carbohydrates 34.4g; fiber 3.8g; cholesterol 125mg; iron 2.5mg; sodium 656mg; calcium 250mg.
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