This was our dinner last night and it came out VERY good! I got this idea from recipe in my Armenian cookbook, but their recipe had no meat, and didn't use sun-dried tomato pesto but rather fresh tomatoes. This quiche is pictured here: http://buttoni.wordpress.com/2011/0...i-pesto-quiche/

I found a new pesto sauce at our new Natural Grocery store recently and wanted to try it out in a recipe tonight. It is Sundried Tomato Pesto Italian Pasta Sauce made by Santini (imported). It’s made of sundried tomatoes, parmesan, basil, garlic, cashew and pine nuts and red pepper flakes pureed with a dab of olive oil. So you could make a batch pretty easily with these ingredients. This recipe is not suitable until the grains rung of OWL. You could make it crustless and have it during Induction, however. Using mozzarella instead of Monterey Jack cheese is always an option. Adding some Parmesan is another possible addition. Both my husband and I really liked this meal and found it very filling.

INGREDIENTS:

1 Improved Pie Crust: http://buttoni.wordpress.com/2010/1...oved-pie-crust/
12 oz. zucchini, sliced
3 oz. onion, chopped
10 oz. pork sausage
2 T. olive oil
3 oz. Santini Sundried Tomato Pesto sauce (about 1/3 of the jar)
6 oz. Monterrey Jack Cheese
Dash each salt and pepper
1 beaten egg
½ c. cream

DIRECTIONS: Make the pie crust per that recipe’s instructions and bake for just 15 minutes until barely cooked and remove from oven. In large non-stick skillet, saute the zucchini on both sides in two batches. Remove from skillet to a plate and in the same skillet, saute the sausage, onion, salt and pepper until the sausage and onion are done. Drain off any excessive grease. Layer ½ of the zucchini in the bottom of the cooling pie crust. Dot with ½ the pesto sauce. Put ½ the cheese on next. Sprinkle half the meat/onion mixture on next. Layer the rest of the zucchini slices on next, dot with remaining pesto sauce, then the meat mixture and finally the last of the cheese. In a saucer beat the egg with the cream and drizzle over the entire pie evenly. Bake in a 350º oven for about 20 minutes or until egg/cheese mixture appears fully done. Serve with a nice green salad.

NUTRITIONAL INFO: Makes 6 servings, each contains:

646 calories
56.67 g fat
17.2 g carbs, 9.07 g fiber, 8.13 g NET CARBS
6.5 g protein
747 mg sodium
281 mg potassium

53% RDA Vitamin E, 88% copper, 63% iron, 37% magnesium, 50% manganese, 40% phosphorous, 31% thiamin