4 sm. zucchini, sliced
1/4 c. butter
3/4 c. chopped onion
1/3 c. canned mushrooms
4 eggs
3 tbsp. milk
1 tbsp. parsley
Salt & pepper
Garlic butter

Saute zucchini, onion and mushrooms in butter. Drain off excess liquid. Beat eggs, milk, parsley, salt and pepper together. Pour over zucchini mixture and stir quickly as if to scramble until cooked. Serve over toasted garlic buttered muffins.

GARLIC BUTTER:

3 tbsp. softened butter
1/2 tsp. garlic powder

Combine and blend thoroughly. Serves 4 to 6.