Ingredients: |
Ingredients: 12 ouz. fresh asparagus or 9-ounce pkg. frozen asparagus cuts
1 small yellow sweet pepper, cut into 1/4" wide strips
1/2 of a small zucchini, halved lengthwise and cut into 1/4" thick slices (about 1/2 c.)
1/3 c. chopped onion
1/4 c. chopped bottled roasted red sweet peppers, drained
1/2 c. shredded reduced-fat mozzarella cheese
2 c. refrigerated or frozen egg product, thawed
1/2 c. milk
1 T. snipped fresh dill or 1 tsp. dried dillweed
3/4 tsp. salt
1/4-1/2 tsp. ground black pepper
2 T. all-purpose flour
3 T. finely shredded Parmesan cheese
Fresh dill sprigs (optional)
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Directions: |
Directions:1. Preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
2. If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1" long pieces.
3. In a large saucepan, bring about 1" water to boiling. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 min. 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.
4. 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 min. or until slightly puffed and top shakes set. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Let stand for 10 min. before serving. If desired, garnish individual servings with dill sprigs. |
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