1/4 c. butter (diet, optional)
2 sm. zucchini
1 onion
1 c. cooked rice
3 eggs
1 c. mushroom
1/4 tsp. garlic
1/4 tsp. basil (sweet)
1/4 tsp. oregano
4 tbsp. Parmesan or Ramano cheese

In a non-stick skillet, combine butter, cut up onion (1/2 cup), and mushrooms. Saute in skillet. In a bowl, mix cooked rice, zucchini (keep a few whole pieces for top and cut the remaining pieces into quarters and thin slices). Add garlic, basil, and oregano; mix. Pour the onion mixture into bowl. In another bowl, beat together eggs, 3 tablespoons cheese, salt, and pepper. In a 9 inch pie pan, sprayed with Pam, pour the rice and zucchini mixture in. Garnish with whole slices of zucchini. Pour egg mixture on the pie and sprinkle with 1 tablespoon cheese. Bake at 400 degrees 15 minutes on bottom third of oven and 15 minutes on top third of oven. Serves 4, 178 calories per serving.