Ingredients

• 12 ounces asparagus, trimmed and cut into 1-inch pieces (I used the thin asparagus)
• 1 bell pepper, cut into strips
• 1/2 zucchini, halved lengthwise and sliced
• 1/2 onion, chopped
• 1/4 cup roasted red pepper, drained and chopped
• 1/3 cup reduced-fat mozzarella cheese, shredded, divided
• 2 cups egg substitute (egg beaters)
• 1/2 cup nonfat milk
• 1 teaspoon dried dill
• 3/4 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons flour
• 3 tablespoons parmesan cheese, shredded