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Good morning, Nancy. Thanks again to Helen in Saunemin, IL for her Fresh Garden Pie recipe on June 17. This is a lower-fat/lower-cal version which will run in the 7/11 Fizzy Meals newsletter. Helen, if you will contact me at susan “at” www.fizzymeals.com

I’d like to give you credit for the original recipe. My son-in-law took two leftover servings to work for two days lunch. But he liked them so much that he had them both in one day. And he “says” he doesn’t like squash. <g>
Happy 4th to all, Susan in San Antonio

Summer Garden Pie
Serves 6

1 tsp olive oil
1 medium zucchini, cut into 1/4“ slices
1 medium yellow squash, cut into 1/4“ slices
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
4-5 fresh mushrooms, sliced
1/2 medium onion, chopped
1 tsp garlic, minced
1/2 cup Parmesan cheese
2 eggs
3/4 cup fat-free egg substitute
3/4 cup fat-free evaporated milk
1 tsp yellow mustard
1/4 tsp black pepper
1/4 tsp white pepper
1/8 tsp red pepper (cayenne)
1/2 tsp salt
1 cup part-skim Mozzarella, grated
2 medium tomatoes, cut into 3 slices each

Preheat the oven to 375°. Spray a 9” deep dish pie plate with cooking spray. Set aside. Spray a skillet with cooking spray. Add the oil and heat to medium. Add the zucchini and next six ingredients. Sauté until crisp tender, about 8-10 minutes. Reserve 2 tsp of the parmesan and set aside, then whisk the remaining parmesan together with the eggs and next 7 ingredients. In the pie plate, layer ˝ cup egg mixture, half the vegetable mixture and half the mozzarella. Repeat. Arrange the tomato slices on top around the edge. Pour the remaining egg mixture over the top. Sprinkle with the reserved parmesan. Bake for 35 minutes, until filling is firm**. Let it sit 5-10 minutes before slicing. (NOTES: If you don’t have a deep dish pie plate, use an 8” square baking dish. This dish is just a little bit watery because of all the liquid in the vegetables, but it doesn’t affect the consistency of the filling.)

Per serving, approximately 192 calories; 9.0 g. fat; 11.2 g. carbohydrates; 7.4 g. sugars; 1.7 g. fiber; 17.6 g. protein

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