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Light Zucchini and Tomato Casserole




Source of Recipe


mealsforyou.com


List of Ingredients




8 eggs, beaten
1/4 cup skim milk
1/4 cup grated Parmesan cheese
1/2 tsp. salt optional, or to taste
1/4 tsp. pepper
1 Tbs. olive oil
1 large onion, diced
3 cups Italian style peeled tomatoes, drained and chopped
1 tsp. basil, or 1 Tbs. fresh, chopped
1 medium zucchini, halved lengthwise and thinly sliced


Recipe



Preheat oven to 300°F. Combine first 5 ingredients in a bowl. Mix thoroughly and set aside. Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 5 minutes or until softened. Stir in tomatoes and basil and sauté 5 minutes. Add zucchini and sauté 5 minutes or until zucchini is tender. Stir vegetables into egg mixture. Pour into a buttered shallow baking dish and bake 15 minutes or until casserole is set. Do not overcook. Cut into wedges.