Use nonfat milk and egg product to create this low-fat, low-calorie vegetable side dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
1 hr 10 mins
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; protein 9.8g 20% DV; carbohydrates 22g 7% DV; exchange other carbs 1.5; dietary fiber 1.9g 8% DV; sugars 3.3g; fat 7.3g 11% DV; saturated fat 2g 10% DV; cholesterol 7.5mg 3% DV; vitamin a iu 532.2IU 11% DV; vitamin c 23.7mg 40% DV; folate 85.9mcg 22% DV; calcium 132.4mg 13% DV; iron 1.8mg 10% DV; magnesium 23.9mg 9% DV; potassium 240.5mg 7% DV; sodium 413.9mg 17% DV.