Tomato Zucchini Supper Bread

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> Tomato Zucchini Supper Bread

> Joanna Lund - From " Fresh from the Hearth, pg. 138

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> 1 1/2 c. low fat Bisquick

> 1/4 c. grated fat free Parmesan

> 1 T. pourable Sugar twin (or Splenda)

> 1 t. Italian seasoning

> 2 t. dried onion flakes

> 1 t. dried parsley flakes

> 1 c. finely shredded unpeeled zuchinni

> 1 c. finely chopped tomato

> 2 T. catsup

> 2 T. water

> 1/4 c. Kraft fat free mayonaise

> 1 egg

> 1/3 c. Kraft reduced fat cheddar chz

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> Preheat oven to 375. Spray an 8 x 8 baking dish with cooking spray. In lg

> bowl, combine Bisquick, Parm chz, Splenda, Italian seasoning, onion and

> parsley flakes. Stir in zuch and tomato. Add catsup, water, mayo, and egg. Mix

> well to combine. Evenly spread batter into baking dish. Bake 40 min. Remove

from

> oven, sprinkle chdr chz on top. Bake 15- 20 min more. Cool completely. 8

> srvgs

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> WW: 3 points

> 127 cal/3 gm fat/4 gm pro/21 gm carb/449 mg sod/60 mg calcium/1 gm fiber

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