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Tomato and Squash Tart
(from our friend Kimber)

Yield: 4-6 servings
Time: 15 min prep, 45 min cooking
Difficulty Level: Simple - Moderate


  • 2 large tomatoes, sliced thin
  • 1 large zucchini, sliced thin
  • 1 large summer squash , sliced thin
  • 1 large potato (about 6 ounces) - peeled and sliced
  • 1/2 cup chopped onion
  • 1 cup shredded low fat cheddar cheese, divided
  • salt and pepper to taste
  • 1/2 teaspoon Italian seasoning
  • 2 eggs -- lightly beaten


  • Preheat oven to 400 degrees.
  • Lightly grease a 9-inch pie plate or shallow casserole dish.
  • In a large bowl, combine zucchini, summer squash, potato, onion, 3/4 cup of the cheese, eggs, salt, Italian seasoning and pepper until well mixed.
  • Arrange half of the tomato slices on bottom of pie plate.
  • Evenly spoon vegetable mixture over tomatoes, pressing slightly to flatten.
  • Arrange remaining tomato slices on top; sprinkle with remaining 1/4 cup cheese.
  • Bake about 40 minutes.

    Per Serving: 105 Calories; 5g Fat (43.6% calories from fat); 7g Protein; 8g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 323mg Sodium.

    Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.