Use nonfat milk and egg product to create this low-fat, low-calorie vegetable side dish. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray; set aside.

  • In a large skillet, cook and stir zucchini and corn in hot oil for 3 minutes. Stir in peppers and garlic; cook and stir about 2 minutes more or until zucchini is tender. Stir in basil, parsley and sage. Stir in bread cubes.

  • Place half of the mixture in the prepared dish. Sprinkle with half of the cheese. Repeat the layers. Sprinkle with pecans.

  • In a bowl, beat egg slightly; whisk in milk, salt and black pepper. Pour over bread mixture.

  • Bake, uncovered, for about 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve warm.

Nutrition Facts

191 calories; 7.3 g total fat; 2 g saturated fat; 7 mg cholesterol; 414 mg sodium. 241 mg potassium; 22 g carbohydrates; 1.9 g fiber; 3 g sugar; 9.8 g protein; 532 IU vitamin a iu; 24 mg vitamin c; 86 mcg folate; 132 mg calcium; 2 mg iron; 24 mg magnesium;