|Zucchini & Tomato Bake|
This was such an easy and delicious recipe I have to share it with you. It's the perfect entree to serve for Sunday brunch.
I have made this before, but I decided to lighten it up this time around.
3 Cups Thinly Sliced Zucchini
1 Large Garden Tomato
1 Cup Heart Smart Bisquick
1/2 Cup Grated Onion
1/2 Cup Grated Cheese
1/4 Cup Reduced Fat Mozzarella
1/4 Cup Canola Oil
4 Eggs Beaten
Salt & Black Pepper
Obviously you can add or subtract what you like. I only used 1/4 cup of onion and did not add any salt. I only had extra virgin OliveOil so I decided to swap it out for canola oil instead for a lighter taste. I used Bisquick Heart Smart instead of the original. The original recipe calls for 1/2 cup of oil, I lightened it up to a 1/4 cup. You can also use egg beaters or egg whites, I used whole eggs. I added a fresh garden tomato and a sprinkle of reduced fat mozzarella.
Living next door to an amazing farmers market I always have tons of fresh produce on hand so I decided to add a garden tomato to the top, so good! I used a 13 x 9 pan sprayed with Olive Oil spray. Preheated the oven at 350 degrees.
Baked for 25 minutes and that is all! So delicious! You can add or subtract anything you like, mushrooms would be a nice addition.
Definitely a great dish for house guests in the morning or afternoon. This is a great recipe and a great way to add some vegetables to your morning meal. I would also add a green salad along with it. Try it out for yourself, you will not be disappointed! Bon Appetite!
|Brunch is served!|