Tomato Zucchini Tart

Shared by: Tammy

3 Points Per Serving

A most excellent brunch, serve this with salad in the summertime for a wonderful meal. You can also cut it into really small slices and use it as an appetizer for a cocktail party!

Crust:

2 cups grated raw potato, squeezed of excess liquid

1 small onion, finely diced

2 egg whites, lightly beaten

1/4 cup unbleached flour

Dash salt

Filling:

2 cups grated fat free cheese, such as Cheddar, or Swiss

2 cups thinly sliced zucchini

3 large tomatoes, sliced

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and pepper to taste

1 small onion, diced

Preheat oven to 350º. Combine the potato, onion, egg, flour and salt. Pat mixture into a well-greased 9-inch pie pan. Bake for 30 minutes, until edges are brown. Remove from oven. Make a layer with half of the cheese in the crust. Arrange the zucchini slices on top of the cheese, then a layer of tomatoes. Sprinkle the basil, oregano, garlic powder, salt, pepper and onion on top. Top with the remaining cheese. Bake for 45 minutes, until golden brown.

Makes 8 servings.

178.01 Cal (1.42% from Fat, 18.20% from Protein, 80.40% from Carb); 8.37 g Protein; 0.29 g Tot Fat; 37.01 g Carb; 1.09 g Fiber; 108.88 mg Calcium; 0.49 mg Iron; 24.04 mg Sodium; 626.91 IU Vit A; 66.44 mg Vit C; 2.43 mg Cholesterol