Fresh Tomato and Squash Tart

Sides

INGREDIENTS

2 large tomatoes
1 large zucchini
1 large yellow squash
1 large potato, peeled
1/2 cup chopped onion
1 cup low fat Swiss Cheese, shredded, divided
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teapsoon ground black pepper
2 eggs, lightly beaten

INSTRUCTIONS

Spray a 9-inch pieplate with cooking spray; set aside.
Remove stem ends from tomatoes; cut in half
through stem ends; thinly slice crosswise; set aside.
Cut zucchini, summer squash and potato in half
lengthwise; thinly slice crosswise and place all in
large bowl.
Stir in onion, 3/4 cup Swiss cheese shreds, eggs,
salt, Italian seasoning and pepper.
Arrange half of the tomato slices on bottom of pie plate.
Evenly spoon vegetable mixture over tomatoes, pressing slightly
to flatten. Arrange remaining tomato slices on top; sprinkle
with remaining 1/4 cup cheese. Bake in a 400 degree oven until
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

NUTRITION INFORMATION

SERVES: 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