• 2 tsp. oil
• 3/4 lb. zucchini, thinly sliced
• 5 ounces Swiss cheese, grated
• 1-1/3 cups skim milk
• 4 egg whites
• 1 egg yolk
• 3/4 cup lowfat buttermilk baking mix
• 1 medium tomato, sliced

Preheat oven to 400°F. Heat oil in a heavy nonstick skillet over medium heat. Gently sauté zucchini 3-4 minutes, stirring frequently until just softened. Transfer to a 10 inch pie plate sprayed with nonstick cooking spray. Sprinkle with 2 cups cheese. Beat remaining ingredients and salt and pepper to taste in a bowl. Pour into pie plate over zucchini and cheese. Bake 25-35 minutes, or until knife inserted in center comes out clean. Top with remaining cheese and bake 1-2 minutes longer until cheese is lightly browned. Let stand 5 minutes before serving. Garnish with tomato slices, if desired.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 211, fat 10.0g, 43% calories from fat, cholesterol 58mg, protein 13.3g, carbohydrates 16.9g, fiber 1.1g, sugar 6.0g, sodium 343mg, diet points 5.3.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.2, Fruit: 0.0, Bread: 0.8, Lean meat: 1.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.5

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The recommended wines are: Chenin Blanc, Chablis, or Chianti.