What you need:
- 2 cups (240 g) zucchini, cut in thin half-rounds
- 2 tablespoons (30 g) butter
- 12 cherry tomatoes
- 2 tablespoons (15 g) low-carb bake mix
- 2 extra large eggs
- 3/4 cup (180 g) yogurt
- 1 teaspoon oregano
- 8 ounces (225 g) cream cheese, Kraft '/3 less fat
- '/3 cup (50 g) Parmesan cheese
- Preheat oven to 375 °F (190°C). Spray a 9" (22.5 cm) pie plate with nonstick cooking spray.
- In your big, heavy skillet, saute the zucchini in the butter until it's limp. Add the tomatoes. Cook for 3 more minutes. Cool for 5 to 10 minutes. Stir in the lowcarb bake mix and spoon the whole thing into buttered 9" (22.5 cm) pie plate.
- In a separate bowl, lightly beat your eggs. Add the yogurt and oregano, then whisk in the cream cheese in small bits. Mix together lightly. Spoon on top of the vegetables, and sprinkle the Parmesan on top.
- Bake for 30 minutes at 375°F (190°C) or until firm in center. Serve.
Nutrient breakdown per serving:
- 333 calories
- 25 g fat
- 17 g protein
- 9 g carbohydrate
- 2 g dietary fiber
- 7 g usable carbs.