Italian Vegetable Popover
Serves: 8
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400 degrees F. Grease a 3½ qt casserole dish.
  2. 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.
  3. 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.
  4. 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.
Nutrition Information
Serving size: ½ cup Sodium: 88 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/italian-vegetable-popover/