1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 small onion, chopped
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 medium tomato, sliced
1/4 cup crumbled feta cheese
1 cup fat-free milk
2 tablespoons minced fresh basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
In a microwave-safe bowl, combine the squash, zucchini and onion.
Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.
In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted near the center comes out clean.
Let stand for 10 minutes before serving. Yield: 8 servings.
Nutrition Facts: One serving equals 126 calories, 7 g fat (4 g saturated fat), 121 mg cholesterol, 316 mg sodium, 6 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.