by Mikki
Photo by Mikki
Mikki's Notes:
Expand1 9 inch partially baked pie shell Ask a question about this ingredient
2 cups sliced zucchini Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
2 tablespoons margarine (or butter) Ask a question about this ingredient
1 medium tomato, chopped Ask a question about this ingredient
1 small carrot, grated Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 cup 1% fat cottage cheese Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
dash Wocestershire sauce Ask a question about this ingredient
3 tablespoons parmesan cheese Ask a question about this ingredient
Preheat oven to 375'. Saute vegetable (except tomato) in margarine(butter) just until soft. Add tomato and heat through. Beat eggs and add remaining ingredients, except Parmesan Cheese. Put vegetable in pie crust and cover with egg mixture. Bake until set and light brown at edges (about 25 to 35 minutes). Top with Parmesan cheese and let sit for a few minutes.
Ask a question about this stepGluten Free version - for a gluten free version of this recipe, i simply make this in my cast iron skillet and after sauteing vegetable, I add egg mixture and place in the oven. No need for crust.
Ask a question about this stepFor Lactose/Dairy Free - I use lactose free cottage cheese, omit Parmesan cheese and use soy milk.
Ask a question about this step
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
