1 c. zucchini, sliced
1 c. mushrooms, sliced
4 eggs, beaten, or 8 oz. of egg substitute
1 c. evaporated skim milk
1/4 tsp. dry mustard
Dash of red pepper
Dash of paprika
6 to 8 oz. fresh, frozen or canned crabmeat
1/2 c. low-fat Cheddar cheese, shredded
2 scallions with tops, chopped

MICROWAVE DIRECTIONS: Combine zucchini and mushrooms in glass bowl. Microwave 2 1/2 to 3 minutes on HIGH or until vegetables are tender-crisp. Stir in egg, milk, salt, mustard, pepper, paprika and crabmeat. Microwave 3 1/2 to 4 minutes on HIGH or until heated through, stirring twice. Pour into 8 inch round microwave-safe pie plate. Cover with plastic wrap. Microwave 3 to 3 1/2 minutes or until center is just about set. Sprinkle with cheese and scallions. Cover. Let stand 5 minutes before serving.

CONVENTIONAL DIRECTIONS: Preheat oven to 350 degrees. Saute zucchini and mushrooms in 1 tablespoon of butter until tender-crisp. In bowl, combine all ingredients. Bake 30 minutes or until set in center.