What a great recipe to make when the zucchini’s are fresh from the garden! You’ll love making this recipe time & time again!

Yields 10 servings

Ingredients:

• 2 c. organic zucchini, grated
• 1 c. frozen organic corn
• 1 c. organic red bell pepper, diced
• 2 c. egg substitute
• 1/2 c. evaporated milk
• 2 c. Swerve
• 1/2 tsp. organic celery seed
• 1/4 tsp. sea salt
• 1/8 tsp. organic & gluten free crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 350°F.
2. Coat a 9″ x 11″ baking dish with extra virgin olive oil spray.
3. In the baking dish mix the zucchini, corn & red bell pepper.
4. In a large bowl whisk the egg substitute, evaporated milk, Swerve, celery seed, salt & red pepper flakes.
5. Pour over vegetables in the baking dish.
6. Bake for 45 – 55 minutes. Or until the top is golden brown.

Serving size: About 1/2 cup: Calories 54: Protein 6g: Carbs 7g.