1 tablespoon extra virgin olive oil
1 large zucchini (12 ounces), cut into ¼-inch dice (2½ cups) 1 small onion, cut into ¼-inch dice (about 1 cup)
1 cup shredded reduced-fat Cheddar cheese (4 ounces)
2 large eggs, beaten
1 cup 1% low-fat milk
½ cup whole grain baking mix (i.e. Bisquick. We used Trader Joe’s brand)
2 tablespoons grated Parmesan cheese, divided
1 to 2 tablespoons chopped fresh herbs (we used a combo of tarragon, basil, and dill)
½ teaspoon kosher salt
¼ teaspoon pepper
- Preheat the oven to 400ºF. Lightly oil or coat a 9-inch pie plate with nonstick cooking spray and set aside. Heat the oil in a large nonstick skillet over medium heat. Add the zucchini and onion and cook, stirring frequently, until the vegetables are tender, about 10 minutes. Season with kosher salt and pepper.
- Arrange the cooked vegetables in the pie plate. Top with the Cheddar cheese, and use a fork to gently mix the cheese into the veggie mixture.
- Place the eggs, milk, baking mix, Parmesan, herbs, salt, and pepper in a medium-size bowl and whisk until well combined. Pour evenly over the cheese and veggie mixture. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 35 minutes. (Cover with aluminum foil about 20 minutes into the baking time if the top browns quickly.)
Nutrition Information per Serving (1 slice): 200 calories, 11g fat (4.5g saturated), 550mg sodium, 14g carbohydrate, 1g fiber, 13g protein, 15% vitamin A, 40% calcium