| | Directions |
- Heat oil in large non-stick skillet over medium heat. Add zucchini, onion and garlic; cook, stirring until golden brown and soft, about 6 minutes. Transfer mixture to 9-inch (23 cm) glass pie plate sprayed with cooking spray. Sprinkle with goat cheese, sun-dried tomatoes and olives.
- Whisk together eggs, milk and basil in large bowl. Season with salt and pepper. Pour egg mixture over zucchini mixture.
- Bake in preheated 350°F (180°C) oven until set in centre, about 35 to 40 minutes.
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Cook Time: 40 minutes
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 cup chopped onion |
| - | | 3 tablespoons minced soft sun-dried tomatoes |
| - | | 1 cup egg subsitute |
| - | | cup 2% milk |
| - | | 1 pinch salt and pepper, to taste |
| - | | 1 teaspoon dried basil |
| - | | 1 clove of garlic, minced |
| - | | goat cheese |
| - | | 3 cups thinly sliced zucchini |
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