These make a great side dish to a chicken or fish dinner. Or make a double batch and serve as appetizers at your next get together. Warm and homey without being a heavy dish and these make a really nice presentation – just perfect !
115 calories per serving
2 c zucchini, in small cubes
2 t olive oil
Kosher salt and cracked black pepper
12 slices light wheat bread, crusts removed
12 grape tomatoes, quartered
1/2 cup soft low fat cream cheese spread
¾ c egg beaters
1/4 c light cream
2 T chopped fresh chives
Salt and pepper to taste
Heat oven to 400 degrees. Mix zucchini with oil and place on a baking sheet. Sprinkle with salt and pepper them bake until tender, about 15 minutes. Spray a cupcake tin with Pam. Flatten bread with a rolling pin or the bottom of a heavy pan and cut out a notch in the top so that when you place it in the cucpcake tins, it will wrap around nicely.
Then press into the bottom of the cupcake cups. Mix zucchini and tomatoes and spoon into the cups. Beat eggs, cream cheese, cream, chives, salt and pepper. Pour into the cups and bake 15-20 minutes or until they are set.