Number of servings :
Cooking time: 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
30 mL (2 tbsp) unsalted butter or margarine, cut into small pieces
1 medium-size yellow onion, coarsely chopped
2 cloves garlic, minced
681 g (1 1/2 lb) small zucchini, halved lengthwise, then sliced 5 mm (1/4 in) thick (about 1.25 L/5 cups)
375 mL (1 1/2 cups) soft whole wheat bread crumbs
3 large eggs, lightly beaten
250 mL (1 cup) coarsely shredded Gruyère cheese
30 mL (2 tbsp) grated Parmesan cheese
50 mL (1/4 cup) minced parsley
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) each black pepper and dried oregano, crumbled
2 medium-size tomatoes, cored and sliced 5 mm (1/4 in) thick
250 mL (1 cup) plain low-fat yogurt (optional topping)
Mix the butter, onion, and garlic in a 25 cm (10 in) microwave-safe pie plate, cover with wax paper, and microwave on High for 3 minutes or until the onion is limp. Mix in the zucchini, cover with wax paper, and microwave on High for 8 to 10 minutes or until the zucchini is crisp-tender, stirring once midway. Mix in the bread crumbs and set aside.
In a small bowl, combine the eggs, Gruyère cheese, Parmesan cheese, parsley, salt, pepper, and oregano, and pour over the zucchini. Mix well, then smooth evenly in the pie plate.
Arrange the tomatoes around the edge of the pie, overlapping the slices slightly. Microwave, uncovered, on Medium for 12 to 14 minutes or until a knife inserted in the centre of the pie comes out clean. Let the pie stand for 5 minutes before serving. Cut into wedges and top, if you like, with the yogurt.
Imported on 2011-01-20 16:41:26 — Original ID:300