Fresh Tomato and Squash Tart
2 large fully
ripened fresh Florida tomatoes, (about 1 pound)
Preheat oven to 400ºF. Butter a 9-inch pie plate or shallow casserole. Remove stem ends from tomatoes; cut in half through stem ends; thinly slice crosswise. Cut zucchini, summer squash and potato in half lengthwise; thinly slice crosswise. In a large bowl, combine zucchini, summer squash, potato, onion, 3/4 cup of the Swiss cheese, eggs, salt, Italian seasoning and pepper until well mixed. Arrange half of the tomato slices on bottom of pie plate. Evenly spoon vegetable mixture over tomatoes, pressing slightly to flatten. Arrange remaining tomato slices on top; sprinkle with remaining 1/4 cup cheese. Bake until vegetables are tender and glazed, about 40 minutes.
Per Serving: 56 Calories; 1g Fat (21.6% calories from fat); trace Saturated Fat; 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 288mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.
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