| Zucchini Quiche 1 teaspoon of cornstarch
1/4 teaspoon of dried whole oregano
1 cup of canned, stewed tomatoes
1 1/2 cups of skim milk
4eggs
1 tablespoon of all purpose flour
2 cups of shredded zucchini
1/4 cup of chopped onion
1/2 cup ( 2 ounces) of shredded low fat process American cheese
2 tablespoons of grated Parmesan cheese
vegetable cooking spray Combine the cornstarch and oregano in a small saucepan. add the tomatoes, stirring well, bring to a boil. reduce the heat and simmer for 2 minutes or until thickened. Keep warm Combine the milk, eggs, and flour in a large bowl, beat well using a wire whisk. add the zucchini, onion, and cheeses, stirring well. Pour the egg mixture into a 9 inch round quiche dish coated with cooking spray. Bake at 350ºF. for 1 hour. Spoon tomato mixture over quiche. Cut into wedges and serve warm. Makes 9 servings
Recipe provided by http://www. Basic-Recipes.com Each Servings: 1 wedge
Exchange 1 medium fat meat 1 vegetable Cho 126 mg Calories 102 Carbo 7 gm Protein 9 gm Fat 4 gm Fiber Tr. Sodium 278 mg | 