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!
