Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.
If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch pieces.
Bring about 1 inch water to a boil in a large saucepan. Add asparagus, pepper strips, zucchini and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 minutes or until crisp-tender. Drain well. Stir in roasted peppers. Spread asparagus-pepper mixture evenly in baking dish. Sprinkle with half of the mozzarella.
Whisk egg product (or eggs), milk, dill, salt and pepper in a large bowl until well mixed. Whisk in flour, making sure it is completely combined. Pour over vegetables in baking dish. Bake, uncovered, for about 35 minutes or until slightly puffed and top is set. Sprinkle with Parmesan and the remaining mozzarella. Let stand for 10 minutes before serving. If desired, garnish individual servings with dill sprigs.