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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; carbohydrates 22g; dietary fiber 1.9g; sugars 3.3g; fat 7.3g; saturated fat 2g; cholesterol 7.5mg; vitamin a iu 532.2IU; vitamin c 23.7mg; folate 85.9mcg; calcium 132.4mg; iron 1.8mg; magnesium 23.9mg; potassium 240.5mg; sodium 413.9mg.
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