2 tablespoons olive oil
1 onion, chopped
3 cups shredded zucchini
1 cup liquid egg substitute
1 cup reduced fat Bisquick
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon marjoram, crushed
2 tablespoons chopped parsley
Preheat the oven to 350 degrees. Coat a 9-by-13-inch pan with nonstick cooking spray and set aside.
Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring frequently, until lightly browned. Place in a large bowl and cool slightly. Add the zucchini to the onions and mix well. Add the egg substitute and again mix well.
In another bowl, combine the Bisquick, Parmesan cheese, salt, pepper, marjoram and parsley. Mix well and add it to the egg mixture. Stir just to combine and moisten. Do not overmix. Spoon the mixture into the prepared pan and bake in the preheated oven for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes before slicing into 16 pieces.
Recipe makes 16 servings.
Serving size: 1/2 cup
Calories: 63; Total Fat: 3g; Cholesterol: 1mg; Sodium: 215mg; Carbohydrates: 7g; Protein: 3g; Fiber: 1g
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