From Karine Losier’s ‘Metabolic Cooking’
Servings: 4
INGREDIENTS
• 2 red peppers, roasted and skins removed
• 10 cloves garlic, roasted and then crushed
• 1 zucchini chopped
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon oregano
• 1⁄2 cup grated low fat mozzarella cheese
• 1⁄2 cup fat free cottage cheese
• 1⁄2 cup skim milk
• 4 egg whites, beaten
• 1 tablespoon grated parmesan
DIRECTIONS
1. Preheat oven to 250°F.
2. Sauté zucchini until brown. Add sliced roasted pepper and herbs and cook for a further minutes. Transfer to a quiche dish. Top with mozzarella.
3. Blend together the cottage cheese, cheese, milk, egg whites and garlic.
4. Pour over the zucchini mix. Sprinkle with parmesan and bake for 40 minutes until the top is browned.
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Calories: 151 / Protein: 18g / Carbs: 8.5g / Fat: 5g
