1 1/2 pounds asparagus, or two 9- or 10-ounce packages frozen cut asparagus
1 medium pepper(s), yellow, cut into 1/4-inch wide strips
1/3 cup(s) onion(s), chopped
2 tablespoon pepper(s), red sweet, roasted, drained
1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 cup(s) milk, fat-free
2 tablespoon dill, snipped
1 1/4 teaspoon salt
1/4 teaspoon pepper, black ground
Preheat oven to 350°F. Butter a 2-quart rectangular baking dish; set aside.
If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces.
In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, and onion. Bring just to boiling; reduce heat slightly. Cover and boil about 1 minute or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Layer zucchini slices on top.
In a large bowl, beat eggs with a wire whisk or rotary beater. Stir in milk, snipped dill, salt, and black pepper. Pour over vegetables in baking dish. Bake, uncovered, about 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. If desired, garnish individual servings with extra dill sprigs
- Nutritional Info (Per serving)
- Saturated Fat
- Dietary Fiber
- Total Fat
- Vegetable: 1
- Medium Fat Meat
- Carb Choices