Bread Crust Zucchini Quiche
Makes 6 servings
3 slices whole wheat
1 tablespoon butter, softened
2 cups sliced zucchini
1 large tomato, chopped
1 teaspoon dried oregano
2 tablespoons whole wheat
1 cup low-fat cottage cheese
2 eggs, beaten
3/4 cup nonfat plain yogurt
1/3 cup grated Parmesan cheese
1 Preheat oven to 375 degrees F (190 degrees C). Cut
bread slices in half diagonally and arrange around edge
9-inch pie plate.
2 In a medium skillet, melt butter or margarine and saute
zucchini until tender, about 3-5 minutes. Add tomatoes
oregano and saute Cook for 3 minutes.
3 Stir in flour and spoon mixture into center of
bread-lined pie plate.
4 In a separate bowl, mix together cottage cheese, eggs,
yogurt, and half of cheese. Spoon this mixture over
vegetables and sprinkle with remaining cheese.
5 Bake for 30 minutes or until firm in center. Serve.