Directions

1. Preheat oven to 375°. Spray a 9-inch round pan with cooking oil spray.
2. Bring stock to a boil and slowly whisk in cornmeal. Reduce heat and simmer 30 minutes; stir frequently the first four minutes, then mix every few minutes, always stirring in the same direction. When the polenta pulls away from the side of the pot, about 15 minutes, remove from heat. Add pepper and dill. Spread evenly into pan. Set aside.
3. Over medium heat, sauté zucchini and onion in a little olive oil about 3-5 minutes, until zucchini softens slightly and the onion turns¨translucent.
4. Whisk together eggs and add milk, salt and pepper.
5. Spread pepper, zucchini and onions evenly over the polenta crust. Carefully pour in the egg mixture. Top with cheese and bake for 45 minutes.
6. To keep slices intact when cutting, let cool completely before serving.
Per serving: 188 calories, 8g fat, 4g sat fat, 16g carbohydrates, 14g protein, 458mg sodium, 3g fiber

Adapted from Runner’s World, Aug-Sept 2006