1 c. sliced fresh mushrooms
1 med. zucchini, shredded (about 1 1/2 c.)
2 green onions, sliced
3 tbsp. mayonnaise or salad dressing
1/2 tsp. tarragon leaves
1/8 tsp. salt
Dash pepper
3 English muffins, split & toasted
1 tomato
6 slices Monterey Jack cheese (about 2 oz.)

1. Combine mushrooms, zucchini and onions in 4 cup glass measure.

2. Microwave (high), uncovered, 3 to 4 minutes or until just about tender, stirring once. Drain (see tip). Mix in mayonnaise, tarragon, salt and pepper.

3. Arrange English muffins cut side up on microwave safe serving plate. Cut tomato into 6 slices. Place a slice on each muffin; top with zucchini mixture. Cut cheese into small pieces and place over zucchini mixture, allowing some of the vegetables to show.

4. Microwave (high), uncovered, 1 to 1 1/2 minutes or until cheese starts to melt, rotating plate once. About 6 servings, 170 calories each.

TIP: Save juices from the vegetables to add to favorite casseroles and soups.