1 - 2 lbs. zucchini (about 7 c.)
1 c. egg substitute, beaten
1/2 c. skim milk
2 tsp. baking powder
3 tbsp. flour
1/4 c. chopped parsley
1 c. garlic, minced
1 sm. onion, finely chopped
3/4 lb. low-fat Mozzarella cheese, grated
1 c. croutons (optional)
3 tbsp. safflower oil (optional)

Slice zucchini cross-wise into 1/2 inch slices. Whirl egg substitute, milk, baking powder, and flour in blender. Add parsley, garlic, and onion; whirl again. Pour into large mixing bowl. Add zucchini and cheese. Toss. Spoon into greased 9 x 12 inch pan (or 2 square 8 inch pans). (Will freeze well.) Toss croutons in oil and sprinkle on top, if desired. Bake, uncovered, at 350 degrees for 40 minutes or until zucchini is tender and mixture is set in middle. Let stand 10 minutes before serving.