Low Calorie Recipes - Low Calorie Vegetarian Dutch Baby

Low Calorie Vegetarian Dutch Baby

Low Calorie Vegetarian Dutch Baby

Categories: Low Calorie, Baked Beans, Zucchini

8 ounce package of commercial slaw mix (1/2 - 16 oz. pkg.)
1 cup of sliced fresh mushrooms
1/2 cup of thinly sliced yellow squash
1/2 cup of thinly sliced zucchini
3/4 cup of canned, cooked baked beans, drained and rinsed
1/2 teaspoon of basil
1/4 teaspoon of thyme
1/4 teaspoon of onion powder
1/4 teaspoon of garlic powder
1/8 teaspoon of salt
1/8 teaspoon of pepper
1 tablespoon of low-cal margarine
1/2 cup of flour
1/2 cup of skim milk
2 eggs, beaten or 1/2 cup of egg substitute
1/2 cup of (2 oz.) shredded Provolone cheese

Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add slaw mix, mushrooms, squash and zucchini. Saute 5 to 7 minutes or until vegetables are tender, stirring frequently. Stir in black beans and next 6 ingredients. Remove from heat, and keep warm. Coat a 9 inch pie plate (or quiche pan) with cooking spray; add margarine. Bake at 425ºF. for 1 minute or until margarine melts. Combine flour, milk, and eggs in a medium bowl; stir well with wire whisk. Pour mixture into prepared pie plate (do not stir). Bake at 425ºF. for 15 to 20 minutes or until puffed and browned. Spoon vegetable mixture into shell; sprinkle with cheese. Bake 1 to 2 minutes or until cheese melts. Serve immediately. Yield: 4 servings 240 calories per serving.