Recipe by Deb G
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.
Top Review by Lucky in Bayview
Really good, easy, quick and healthy meal. There would be a ton of ways to mix this up with whatever filling you have on hand. I added some broccoli, bell pepper and extra onion to the mix. As I was chopping all the veggies, I was thinking it wouldn't all fit in the pie pan, but they cooked down quite a bit and fit perfect. I'm still not sure how well we liked the addition of the black beans, but they kick up the nutrition, so I would add them again next time. Thanks for sharing the recipe.
- 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
Directions See How It's Made
- Preheat oven to 425 degrees F.
- Coat a large nonstick skillet with vegetable oil spray, place over medium high heat until hot.
- Add slaw mix, onion, mushrooms, and both squashes. Saute 5 to 7 minutes or until vegs are tender. Stir frequently.
- Stir in black beans and next 5 ingredients (the seasonings). Keep warm.
- Place margarine in a 9 inch pie pan and heat in oven until melted.
- In a medium bowl, combine flour, milk, and eggs; stir well and pour into prepared pie pan. Do not stir here.
- Bake for 15 to 20 minutes or until puffed and lightly browned.
- Spoon veg mixture into shell and sprinkle with cheese. Bake 1 to 2 minuted or until cheese melts.