Healthified Asparagus-Zucchini Egg Bake Recipe

Name: Healthified Asparagus-Zucchini Egg Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); ⅓ cup onion, chopped; ¼ cup bottled roasted red pepper, drained and chopped; ½ cup reduced-fat mozzarella cheese, shredded; 2 cups fat-free liquid egg product, refrigerated; ½ cup nonfat milk; 1 tablespoon fresh dill or 1 teaspoon dried dill; ¾ teaspoon salt; 14-½ teaspoon ground black pepper; 2 tablespoons all-purpose flour; 3 tablespoons parmesan cheese, finely shredded; fresh dill (optional)

Servings: persons

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)
⅓ cup onion, chopped
¼ cup bottled roasted red pepper, drained and chopped
½ cup reduced-fat mozzarella cheese, shredded
2 cups fat-free liquid egg product, refrigerated
½ cup nonfat milk
1 tablespoon fresh dill or 1 teaspoon dried dill
¾ teaspoon salt
14-½ teaspoon ground black pepper
2 tablespoons all-purpose flour
3 tablespoons parmesan cheese, finely shredded
fresh dill (optional)

1
Preheat oven to 350F Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
2
If using fresh asparagus, snap off and discard woody base.
3
If desired, scrape off scales.
4
Cut into 1 inch long pieces.
5
In a large saucepan, bring about 1 inch water to boiling.
6
Add asparagus, yellow sweet pepper strips, zucchini, and onion.
7
Return just to boiling; reduce heat slightly.
8
Cover and boil about 5 minutes or until crisp-tender.
9
Drain well.
10
Stir in roasted red sweet peppers.
11
Spread asparagus-pepper mixture evenly in baking dish.
12
Sprinkle with half of the mozzarella cheese.
13
In a large bowl, whisk together egg product, milk, snipped or dried dill, salt, and black pepper until well mixed.
14
Whisk in flour, making sure it is completely combined.
15
Pour egg mixture over vegetables in baking dish.
16
Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set.
17
Sprinkle with remaining mozzarella cheese and parmasan cheese.
18
Let stand for 10 minutes before serving.
19
If desired, garnish individual servings with fresh dill.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Healthified Asparagus-Zucchini Egg Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Healthified Asparagus-Zucchini Egg Bake

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