Hands -on time: 30 min.
Photo: Johnny Autry
Total time: 1 hr. 12 min.
Serve with a salad of fresh greens.
5 teaspoons olive oil, divided
2 cups chopped red onion
1 ½ cups chopped red bell pepper
1 pound yellow squash, cut into ¼-inch thick slices ( about 3 ½ cups)
1 tablespoon minced garlic
½ cups cooked quinoa
½ cup thinly sliced fresh basil, divided
1 ½ teaspoons chopped fresh thyme
¾ teaspoon salt, divided
½ teaspoon black pepper
½ cup 2% reduced-fat milk
3 ounces aged Gruyere cheese, shredded (about ¾ cup)
3 large eggs, lightly beaten
cooking spray
1 ½ ounces French bread baguette, torn
1 (12 ounce) beefsteaks tomato, seeded and cut into 8 slices
- Preheat oven to 375 degrees.
- Heat a large nonstick skillet over medium heat. Add 4 teaspoons olive oil; swirl to coat. Add red onion; cook 3 minutes. Add bell pepper ; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetables mixture in a large bowl. Stir in cooked quinoa, ¼ cup basil, thyme, ½ teaspoon salt,and black pepper.
- Combine remaining ¼ teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetables mixture, stirring until just combined. Spoon mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
- Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. Arrange tomato evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375 degrees for 40 minutes or until topping is browned. Sprinkle with remaining ¼ cup basil.
Serves 6
CALORIES 235; FAT 12.1g; PROTEIN 12.2g; CARB 21.2g; FIBER 3.9g; CHOL 123mg; SODIUM 443mg.
Recipe adapted from Cooking Light magazine