Bread Crust Zucchini Quiche recipe

6 servings

3 slices whole wheat bread

1 tablespoon butter, softened

2 cups sliced zucchini

1 large tomato, chopped

1 teaspoon dried oregano

2 tablespoons whole wheat flour

1 cup low-fat cottage cheese

2 eggs, beaten

3/4 cup nonfat plain yogurt

1/3 cup grated Parmesan cheese

Preheat oven to 375 degrees F (190 degrees C).

Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.

In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes.

Add tomato and oregano, and cook for 3 minutes.

Stir in the flour, and spoon mixture into center of the bread-lined pie plate.

In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese.

Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.

Bake 30 minutes in the preheated oven, until firm in center.