2 tsp. butter
2 c. thinly sliced zucchini, unpeeled
1/4 c. chopped onion
1 tbsp. dried parsley flakes
Dash of garlic powder
1/4 tsp. oregano
1/8 tsp. basil
1 slightly beaten egg
3 oz. Mozzarella cheese, shredded
1/2 tsp. Dijon mustard
Salt and pepper to taste

Melt butter in a large non-stick 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 degrees. Stir parsley, garlic powder, oregano, basil, salt and pepper into zucchini.

In a large bowl, combine eggs, cheese, and mustard. Add zucchini mixture and stir until combined. Pour into a casserole sprayed with Pam. Bake uncovered 30 minutes until lightly browned. Makes 2 servings.

Each provides: 2 protein, 1 1/4 vegetable, 1 fat exchange.