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nonstick cooking spray fresh asparagus yellow sweet pepper zucchini onion red pepper Mozzarella cheese egg nonfat milk fresh dill salt ground black pepper flour Parmesan cheese dill
Viewed: 27 - Published at: 5 years agoIngredients
- nonstick cooking spray
- 12 ounces fresh asparagus or 1 (9 ounce) package frozen asparagus cuts
- 1 small yellow sweet pepper, cut into 1/4 inch wide strips
- 12 small zucchini, halved lengthwise and cut into 1/4 inch-thick pieces (about 1/2 cup)
- 13 cup onion, chopped
- 14 cup bottled roasted red pepper, drained and chopped
- 12 cup reduced-fat mozzarella cheese, shredded
- 2 cups fat-free liquid egg product, refrigerated
- 12 cup nonfat milk
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 34 teaspoon salt
- 14-12 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons parmesan cheese, finely shredded
- fresh dill (optional)
Method
- Preheat oven to 350F Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
- If using fresh asparagus, snap off and discard woody base.
- If desired, scrape off scales.
- Cut into 1 inch long pieces.
- In a large saucepan, bring about 1 inch water to boiling.
- Add asparagus, yellow sweet pepper strips, zucchini, and onion.
- Return just to boiling; reduce heat slightly.
- Cover and boil about 5 minutes or until crisp-tender.
- Drain well.
- Stir in roasted red sweet peppers.
- Spread asparagus-pepper mixture evenly in baking dish.
- Sprinkle with half of the mozzarella cheese.
- In a large bowl, whisk together egg product, milk, snipped or dried dill, salt, and black pepper until well mixed.
- Whisk in flour, making sure it is completely combined.
- Pour egg mixture over vegetables in baking dish.
- Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set.
- Sprinkle with remaining mozzarella cheese and parmasan cheese.
- Let stand for 10 minutes before serving.
- If desired, garnish individual servings with fresh dill.
