Ingredients:
1 cup of zucchini, sliced.
¼ cup of onion, chopped.
½ red bell pepper, cut into thin strips.
1 clove of garlic, minced.
1 tablespoon of reduced-calorie margarine.
3 medium egg whites.
3 tablespoons of low-fat milk.
¼ teaspoon of salt.
¼ teaspoon of Italian seasoning.
2 oz of Monterey Jack cheese.
¼ cup of fat-free Parmesan cheese.
Preparation Instructions:
Preheat your oven to 400°F (205°C).
Grease two 10-oz custard cups or individual baking dishes.
In an 8-inch skillet over medium low heat, sauté the zucchini, onion, red pepper and garlic in the margarine until tender; then allow to cool slightly.
In a medium bowl, beat the eggs, milk and salt and seasoning until combined.
Stir in the zucchini mixture.
Pour into prepared custard cups or baking dishes.
Sprinkle with the cheeses.
Bake, uncovered, for 16 minutes or until top is puffy and light golden brown.
Allow to stand 5 minutes before serving.