1/2 Photos of Vegetable Dutch Baby
Deb G's Note:
Meatless, low calorie and low fat. Can be a main dish or side dish. I've had this a long time and have no idea where it came from. This is easy to put together and very tasty.
My Private Note
Units: US | Metric
- 8 ounces coleslaw mix
- 1/2 cup onion, chopped
- 1 cup fresh mushrooms, sliced
- 1/2 cup yellow squash, quartered and thinly sliced
- 1/2 cup zucchini, quartered and thinly sliced
- 3/4 cup canned black beans, drained and rinsed
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- salt and pepper
- 1 tablespoon reduced fat margarine
- 1/2 cup all-purpose flour
- 1/2 cup skim milk
- 2 eggs, beaten
- 1/2 cup mozzarella cheese, shredded
- vegetable oil cooking spray
- 1Preheat oven to 425 degrees F.
- 2Coat a large nonstick skillet with vegetable oil spray, place over medium high heat until hot.
- 3Add slaw mix, onion, mushrooms, and both squashes. Saute 5 to 7 minutes or until vegs are tender. Stir frequently.
- 4Stir in black beans and next 5 ingredients (the seasonings). Keep warm.
- 5Place margarine in a 9 inch pie pan and heat in oven until melted.
- 6In a medium bowl, combine flour, milk, and eggs; stir well and pour into prepared pie pan. Do not stir here.
- 7Bake for 15 to 20 minutes or until puffed and lightly browned.
- 8Spoon veg mixture into shell and sprinkle with cheese. Bake 1 to 2 minuted or until cheese melts.
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Nutritional Facts for Vegetable Dutch Baby
Serving Size: 1 (284 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 227.7
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 2.9 g
- Cholesterol 104.6 mg
- Sodium 356.7 mg
- Total Carbohydrate 28.6 g
- Dietary Fiber 5.8 g
- Sugars 4.0 g
- Protein 13.7 g