Crustless Summer Veggie Frittata

Recently, I mentioned that I was expecting an abundance of zucchini, but alas, I believe I have gotten to the end of my harvest. I don’t know about anyone else’s gardens, but this year my squash and now my zucchini have been overrun by squash bugs. Bad little buggies. So this is probably the last recipe I’ll have for this delicious summer veggie. There’s always next year, right?

Since I am limited, I thought that I better try to get creative and I wanted to try different recipes this year than I have in the past. One interesting trial was this great recipe for a crustless frittata. The first bite screams summer and it’s extremely low in calories, so enjoy it without the guilt!

Ingredients:

2 – 2 ½ cups of shredded squash and zucchini, squeezed and drained (see prep below)

½ cup of yellow, orange or red pepper, diced

¼ cup shallots, chopped

½ cup broccoli, chopped

2 cloves garlic, chopped

½ cup shredded mozzarella

½ cup feta cheese

¼ cup lowfat milk

½ cup egg substitute

½ cup whole wheat flour

1 tsp baking soda

2 tsp dried thyme

1 tsp dried mustard

1 tsp salt

Fresh ground pepper

1 cup cherry tomatoes, sliced in half

¼ cup parmesan cheese

Preparation:

Spray a pie plate/pan with nonstick spray.

Preheat oven to 400 degrees.

Shred the squash and zucchini into a large strainer. You can add a little bit of salt to each layer to assist in drawing out the water. Let sit for about 30 minutes and then squeeze the veggies, and attempt to extract as much of the water as you can. This may take a few good squeezes as those little babies have a lot of water in them!