shulman-zucchini sweet onion red pepper tart

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Zucchini, Sweet Onion, and Red Pepper Tart

 

Recipe By :Martha Rose Shulman in Cooking Light

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Greek Baking-Powder Piecrust (see recipe) -- ten-inch

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 finely grated fresh Parmesan cheese

1/4 cup shredded Gruyere or Swiss cheese

 

1. Preheat oven to 375F.

 

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 degrees 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 degrees for 45 minutes or until knife inserted near center comes out clean.

Yield: 6 servings (serving size: 1 wedge).

 

CALORIES 242 (33% from fat); FAT 8.8g (sat 2.9g, mono 4.1g, poly 0.9g); PROTEIN

12.5g; CARB 28.9g; FIBER 2.4g; CHOL 84mg; IRON 2.6mg; SODIUM 466mg; CALC 251mg

 

Source:

" Cooking Light Online 1997-07 "

S(VegRecipes):

" Hanneman (kitpath) on 09-Jan-2002 "

Copyright:

" 1997 Cooking Light "

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Per Serving (excluding unknown items): 45 Calories; 2g Fat (31.2% calories from

fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 239mg

Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

 

NOTES : Similar to Shulman's Garlicky Tomato Tart

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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