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ANNINSD Posts: 5,878
6/10/08 4:48 P

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Tomato Potato Zucchini Pie serves 6
From Healthy Exchange Cookbook

3 cups (10 oz) shredded frozen potatoes, slightly thawed
1 cup diced onion (divided)
1 egg, beaten or equivalent in egg substitute
3 tabl. flour
1/2 tsp. dried parsley flakes
8 (3/4 oz) Weight Watchers reduced fat Swiss cheese, shredded (divided)
2 cups thinly sliced zucchini
2 cups sliced fresh tomatoes
1 tsp. Italian seasoning
1/4 tsp. lemon pepper

Preheat oven 350 degrees. In a medium bowl, combine shredded potatoes, 1/2 cup onion, egg, flour and parsley flakes. Mix well to combine. Pat mixture into a 9 inch pie plate sprayed with olive flavored cooking spray. Bake 30 min. or until crust is lightly browned. Layer 3/4 cup Swiss chees in crust. Layer zucchini, tomato slices and remaining 1/2 cup onion. sprinkle Italian seasoning and lemon pepper over onions. Evenly sprikle remaining 3/4 cup Swiss cheese on top. Bake 40 - 45 min. or until vegetables are tender.

HINT: Mr. Dell's shredded potatoes are a good choice for this recipe or raw shredded potatoes can be used in place of frozen ones.

Each serving equals:
HE: 1 1/2 Pr, 1 1/2 Ve, 1/2 Br

203 calories, 8g fat, 10g protein, 23g carbo, 463mg sodium, 3g fiber

Diabetic: 1 Mt, 1 Ve, 1 St, 1 Fa

Ann in San Diego

 current weight: 0.0  under
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