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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Dairy, Eggs Meatless 4 Servings

INGREDIENTS

3/4 lb Unpeeled red potatoes, 9
small
Vegetable cooking spray
1 c Thinly sliced zucchini
1 c Thinly sliced yellow squash
1/4 c Loosely packed parsley
1/2 t Grated lemon rind
1/4 t Salt
1/4 t Ground pepper
1 Clove garlic, crushed
2 t Olive oil
1/2 c Crumbled feta cheese, 2
ounces
1 1/2 c Thawed frozen egg substitute

INSTRUCTIONS

Place potatoes in a medium sauce-pan; cover with water, and bring to  a
boil over medium-high heat. Cook, uncovered, 20 minutes or just  until
tender. Drain; let cool. Peel potatoes, and cut into 1/4-inch  slices.
Coat a large nonstick skillet with cooking spray; place over low heat
until hot. Add zucchini and yellow squash. Cover and cook 10 minutes
or until tender. Combine squash mixture, parsley, and next 4
ingredients in a bowl; toss gently.  Wipe skillet with paper towels.
Heat oil in skillet over medium heat.  Arrange potato slices in bottom
of skillet, overlapping slices. Cook  over medium heat, without
turning, 10 minutes or until potato slices  begin to brown.  Spoon half
of the squash mixture evenly over the potato layer; top  first with
feta cheese and then with the remaining squash mixture.  Pour egg
substitute over vegetable mixture; cover and cook over  mediumlow heat
20 minutes or until set. Yield: 4 servings (serving  size: 1 wedge).
Per serving: 274 Calories; 16g Fat (50% calories from fat); 15g
Protein; 19g Carbohydrate; 14mg Cholesterol; 493mg Sodium  Serving
Ideas : Serve warm.  Recipe by: Cooking Light, Jul/Aug 1994, page 82
Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 320
Calories From Fat: 159
Total Fat: 17.8g
Cholesterol: 371.3mg
Sodium: 666.9mg
Potassium: 387.8mg
Carbohydrates: 16.6g
Fiber: 2.4g
Sugar: 6.2g
Protein: 22.9g


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