Fresh Tomato and Squash Tart
Type: Side
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Ingredients
  • 2 large tomatoes
  • 1 large zucchini
  • 1 large yellow squash
  • 1 large potato, peeled
  • ½ cup chopped onion
  • 1 cup low fat Swiss Cheese, shredded, divided
  • 1 teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teapsoon ground black pepper
  • 2 eggs, lightly beaten
Instructions
  1. Spray a 9-inch pieplate with cooking spray; set aside.
  2. Remove stem ends from tomatoes; cut in half
  3. through stem ends; thinly slice crosswise; set aside.
  4. Cut zucchini, summer squash and potato in half
  5. lengthwise; thinly slice crosswise and place all in
  6. large bowl.
  7. Stir in onion, ¾ cup Swiss cheese shreds, eggs,
  8. salt, Italian seasoning and pepper.
  9. Arrange half of the tomato slices on bottom of pie plate.
  10. Evenly spoon vegetable mixture over tomatoes, pressing slightly
  11. to flatten. Arrange remaining tomato slices on top; sprinkle
  12. with remaining ¼ cup cheese. Bake in a 400 degree oven until
  13. vegetables are tender; about 40 minutes.
Notes
Makes 6 servings Nutrition Information 110 calories, 2.5 grams fat, 80 mg cholesterol, 480 mg sodium, 14 grams carbohydrate, 2 grams fiber, 9 grams protein
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