Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Zucchini; sliced very thin |
| 1 | Egg; |
| 1 teaspoon | Prepared mustard; |
| ⅛ teaspoon | Ground white pepper; |
| ⅛ teaspoon | Ground nutmeg; |
| 1 | Green onion; sliced thin |
| ½ cup | Lowfat Swiss cheese; grated |
Put the zucchini in a colander or on towels to drain off the moisture.
Combine the remaining ingredients. Add the zucchini and mix well.
Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to 45 minutes.
⅓ recipe - 72 calories, ½ med-fat meat exchange, 1 vegetable 3 grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg potassium, 100 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93