Nevrmore
01-24-2009, 11:58 AM
this was so so good!
3 medium zucchini, thinly sliced
3 TBLS whole wheat flour
2 TBLS EVOO
6 egg whites
3 eggs
1/2 cup reduced fat ricotta
1/2 cup shredded sharp cheddar, divided
1/3 cup plain yogurt
1 TBLS dried parsley flakes
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp poppy seeds
Toss zucchini with flour. In a large nonstick skilled coated with cooking spray, saute zucchini until crisp tender and lightly browned. Remove from the heat.
In a large bowl, whisk the egg whites, eggs, ricotta 1/4 cup cheddar cheese, yogurt, parsley, garlic, salt and pepper. Stir in zucchini. Transfer to a 9inch pie plate coated with cooking spray. Sprinkle with poppy seeds and remaining cheddar cheeese.
Bake at 350 for a 25-30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
3 medium zucchini, thinly sliced
3 TBLS whole wheat flour
2 TBLS EVOO
6 egg whites
3 eggs
1/2 cup reduced fat ricotta
1/2 cup shredded sharp cheddar, divided
1/3 cup plain yogurt
1 TBLS dried parsley flakes
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp poppy seeds
Toss zucchini with flour. In a large nonstick skilled coated with cooking spray, saute zucchini until crisp tender and lightly browned. Remove from the heat.
In a large bowl, whisk the egg whites, eggs, ricotta 1/4 cup cheddar cheese, yogurt, parsley, garlic, salt and pepper. Stir in zucchini. Transfer to a 9inch pie plate coated with cooking spray. Sprinkle with poppy seeds and remaining cheddar cheeese.
Bake at 350 for a 25-30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.