This is a savory Italian vegetable dish with a popover crust. A good substitute for a veggie calzone.
This recipe was adapted from http://www.yankeemagazine.com/recipe/italian-vegetable-popover-pizza
- 1½ Tbsp vegetable oil, divided
- ½ cup onion, chopped
- 1 cup sliced zucchini
- ¼ cup chopped green bell pepper
- ½ cup sliced carrots
- ½ pound mushrooms, sliced
- ¼ cup diagonally sliced celery
- ¼ cup chopped broccoli
- 1 cup no-salt-added tomato sauce
- 1 Tbsp no-salt-added tomato paste
- ¼ cup no-salt vegetable broth OR no-salt chicken broth
- ½ Tbsp chopped fresh oregano OR ½ tsp dried oregano
- ½ Tbsp chopped fresh basil OR ½ tsp dried basil
- ⅜ tsp chopped fresh marjoram or ⅛ tsp dried marjoram
- ½ clove garlic, minced
- 4 oz mozzarella cheese, shredded
- 1 large eggs
- ½ cup skim milk
- ½ cup all-purpose flour
- ⅛ cup grated Parmesan cheese
- Preheat the oven to 400 degrees F. Grease a 3½ qt casserole dish.
- In a large frying pan heat 1 Tbsp of the oil over medium heat. Add the zucchini, green pepper, carrots, mushrooms, celery, and broccoli and cook for 5 to 7 minutes, or until soft. Strain, if needed.
- Add the tomato sauce, tomato paste, broth, oregano, basil, marjoram, and garlic and stir well. Reduce the heat and simmer for 20 minutes. Spoon the mixture into the prepared baking pan. Sprinkle with the mozzarella. Set the pan in the oven to keep warm.
- In a large bowl, combine the eggs, milk, and remaining ½ Tbsp of oil and beat to blend. Add the flour and beat until smooth. Remove the vegetable mixture from the oven and pour the egg mixture over it, covering the ingredients completely. Sprinkle with the Parmesan cheese. Bake for 30 minutes, or until puffed and golden brown.
Note that sodium percentages depend on which daily reference you use. The estimated 88 mg of sodium per serving implies that one serving of this recipe provides:
– 4% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 6% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 9% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
