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Fresh Tomato & Squash Tart

Fresh Tomato & Squash Tart
Serving: 6
Prep Time: 15 min
Cooking Time: 40 min
This make a fabulous light summer lunch or an impressive brunch recipe.
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Ingredients

Directions

1. Spray a 9-inch pieplate with cooking spray; set aside.
2. Remove stem ends from tomatoes; cut in half
through stem ends; thinly slice crosswise; set aside.
3. Cut zucchini, summer squash and potato in half
lengthwise; thinly slice crosswise and place all in
large bowl.
4. Stir in onion, 3/4 cup Swiss cheese shreds, eggs,
salt, Italian seasoning and pepper.
5. Arrange half of the tomato slices on bottom of pie plate.
6. Evenly spoon vegetable mixture over tomatoes, pressing slightly to flatten. Arrange remaining tomato slices on top; sprinkle
with remaining 1/4 cup cheese. Bake in a 400 degree oven until vegetables are tender; about 40 minutes.

 

Nutrition Facts

110 calories
2.5 grams fat
80 mg cholesterol
480 mg sodium
14 grams carbohydrate
2 grams fiber
9 grams protein