Slices of whole wheat bread line the quiche pan, followed by a layer of sauteed zucchini and tomatoes, and a sprinkling of oregano. Next? Cottage cheese, yogurt, eggs and Parmesan cheese. Top with more cheese and bake!
INGREDIENTS (for 6 servings):
- 3 slices whole wheat bread
- 1 tablespoon butter, softened
- 2 cups sliced zucchini
- 1 large tomato, chopped
- 1 teaspoon dried oregano
- 2 tablespoons whole wheat flour
- 1 cup low-fat cottage cheese
- 2 eggs, beaten
- 3/4 cup nonfat plain yogurt
- 1/3 cup grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.
In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.
In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.
Bake 30 minutes in the preheated oven, until firm in center.