MiladyB

ZUCCHINI QUICHE (HEALTHY & HIGH PROTEIN)

Ingredients
4 ZUCCHINI
1 & 1/2 C SHREDDED MOZZARELLA PART SKIM
1 C FAT FREE RICOTTA
3 T PARMESAN CHEESE
3/4 C EGG SUB.
1/2 C MILK
1/2 TSP SALT
GARLIC POWDER OR FRESH GARLIC
DASH PEPPER
3/4 TSP DRIED BASIL
DASH PAPRIKA

Directions
SLICE ZUCCHINI THINLY & SAUTÉ WITH GARLIC POWDER OR FRESH GARLIC IN EVOO OR PAM AND A BIT OF WATER. WHEN FINISHED DRAIN EXCESS LIQUID.
IN A BOWL MIX RICOTTA, EGG SUB., 1 C OF THE MOZZARELLA, MILK, 2 TBSP OF PARMESAN, SALT & PEPPER.
PLACE 3/4 OF THE SAUTÉED ZUCCHINI IN THE BOTTOM OF AN 8" X 8" PAN, SPRAYED WITH PAM. POUR CHEESE MIXTURE EVENLY ON TOP. PLACE THE RESERVED ZUCCHINI NEXT, THEN SPRINKLE WITH RESERVED 1/2 C MOZZARELLA AND 1 T PARMESAN CHEESE. SPRINKLE PAPRIKA AND BAKE FOR 30 MINUTES IN 350 DEGREE OVEN.
LET COOL THEN CUT INTO 6 SERVINGS.
OPTIONS:
~ADD A LAYER OF SLICED TOMATOES ON TOP PRIOR TO LAYERING THE RESERVED MOZZARELLA AND PARMESAN.
~ADD CHOPPED ONIONS TO THE ZUCCHINI WHILE SAUTÉING.
~ADD SLICED MUSHROOMS TO SAUTÉ.

Number of Servings: 6

Amount Per Serving
Calories: 145.5
Total Fat: 5.5 g
Cholesterol: 26.0 mg
Sodium: 289.6 mg
Total Carbs: 9.0 g
Dietary Fiber: 1.3 g
Protein: 15.3 g

__________________
Beth

Little Victories; Grand Rapids, MI
Bariatric Support Group


CherishedTeddyBear-(TT Bear Lover)

The Poetry of Milady
New Beginnings: My Journey to LIFE

359(BMI: 57.9)/143(BMI:23.1)
Highest/Current

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 216 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbadder removal: 06/09/08-Dr Randal Baker