Recipe: Carrot and Zucchini Puff

Carrot and Zucchini Puff
Source: Tina Bell
Servings: 6

5 cups shredded carrots
2 cups shredded zucchini
2 cups shredded yellow squash
2 cups chopped scallions
2 cups egg beaters(r) 99% egg substitute
1/4 cup packed brown sugar or 2 tbsp honey
2 tbsp grated orange peel
4 tsp grated fresh ginger
1/4 tsp grated nutmeg
1 pinch freshly ground black pepper

Preheat the oven to 350F. Coat a 4-quart baking dish with no-stick spray.

In a large bowl, mix the carrots, zucchini, squash, scallions, egg, sugar or honey, orange peel, ginger, nutmeg and pepper. Spoon into the prepared baking dish.

Bake for 1 hour, or until puffed and golden and a knife inserted in the center comes out clean.