Ingredients
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8 ounces coleslaw mix
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1/2 cup onion, chopped
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1 cup fresh mushrooms, sliced
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1/2 cup yellow squash, quartered and thinly sliced
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1/2 cup zucchini, quartered and thinly sliced
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3/4 cup canned black beans, drained and rinsed
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1/2 teaspoon dried basil
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1/4 teaspoon dried thyme
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1/2 teaspoon garlic powder
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salt and pepper
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1 tablespoon reduced fat margarine
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1/2 cup all-purpose flour
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1/2 cup skim milk
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2 eggs, beaten
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1/2 cup mozzarella cheese, shredded
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vegetable oil cooking spray
Instructions
- 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.