I cannot wait until I have some homegrown tomatoes to make this dish really shine! The quinoa amps up the dish by adding whole grains and protein.
4 tsp olive oil
2 cups chopped red onion
1 1/2 cups chopped red bell pepper
1 lb yellow squash, cut into 1/4-inch thick slices
1 Tbsp minced garlic
1/2 cup cooked quinoa
1/2 cup thinly sliced fresh basil, divided
1 1/2 tsp chopped fresh thyme
salt and black pepper, to taste
1/2 cup low-fat milk
3 oz aged Gruyère cheese, shredded
3 large eggs, lightly beaten
1 large (about 12 oz) beefsteak tomato, seeded and cut into 8 slices
Panko bread crumbs
1. Preheat oven to 375 degrees F.
2. Heat a large nonstick skillet over medium heat. Add 4 tsp oil, swirl to coat. Add onion and sauté 3 minutes. Add bell pepper and cook an additional 2 minutes. Add squash and garlic and cook an additional 4 minutes. Place vegetable mixture in a large bowl. Stir in cooked quinoa, 1/4 cup basil, and salt/pepper to taste.
3. Combine milk, cheese, and eggs in a medium bowl. Stir well with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11×7 inch glass or ceramic baking dish coated with cooking spray.
4. Arrange tomato slices evenly over vegetable mixture. Top evenly with breadcrumbs.
5. Bake at 375 degrees F for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.
Yield: 6 servings (235 calories, 12.1 g total fat, 4.4 g saturated fat, 12.2 g protein, 21.2 g carbohydrate, 3.9 g fiber, 123 mg cholesterol)
Cooking Light, August 2012