YUMMY IN MY TUMMY This dish was inspired by my mom's sauteed veggies that she makes in the summer alongside angel hair pasta. She tosses lots of bright vegetables into a skillet with olive oil and cooks them until they are soft. I decided to bake my veggies and top them with a bit of crumbly light cracker.
2 tablespoons butter
1 large red bell pepper, diced
1/2 medium white onion, diced
3 zucchini, sliced into half moon shapes
pinch dried herbs de provence
salt & pepper
non-stick cooking spray
2 tablespoons egg white (Egg Beaters)
2 tablespoons fat free milk
2 crumbled Light n Crispy Wasa crackers
1 tablespoon grated Parmesan cheese
1. Preheat oven to 350 degrees F. Melt the butter in a skillet over low heat. Add the red pepper and onion and raise heat to med-low. Cook for 5 minutes or until the onion is translucent. Stir frequently.
2. Add the zucchini and spices - salt and pepper (2 shakes each). Cook for 5 minutes.
3. Spread the mixture in a baking dish coated with non-stick cooking spray.
4. In a small bowl, whisk the egg whites and milk together. Pour over the vegetables. Sprinkle the crumbled Wasa on top. Bake for 30 minutes. Sprinkle parmesan cheese on top before serving!
Ohhhh that looks some kinda good I tell you! I love any kind of veggies :)
ReplyDeleteYUM! We're planning a garden for summer and zucchini is on my list!
ReplyDelete