Zucchini-mozzarella casserole

Yield: 4 servings

Measure Ingredient
1 tablespoon Plus margarine
4 cups Thinly sliced zucchini
½ cup Chopped onions
2 tablespoons Parsley flakes
⅛ teaspoon Garlic powder
½ teaspoon Dried oregano
¼ teaspoon Dried basil
Salt and pepper to taste
2 Eggs, slightly beaten
6 ounces Shredded mozzarella
1 teaspoon Dijon mustard

Melt margarine in a large nonstick skillet over medium heat. Add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp. Remove from heat. Preheat oven to 350.

Add seasonings to zucchini mixture. In a large bowl, combine eggs, cheese, and mustard. Add zucchini mixture and stir until combined.

Pour into a casserole dish that has been sprayed with a nonstick cooking spray. Bake 35 minutes, or until lightly browned.

Per serving: 13g protein, 16g fat, 9g carb., 282mg sodium, 170mg chol., 227 calories.

From: Carolyn Shaw Date: 09-12-94

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