2 c. sliced zucchini
1/2 c. chopped onion
1 c. egg substitute (Fleischmann's Beaters)
1 1/2 c. skim milk
1 tbsp. flour
1/8 tsp. white pepper
1/8 tsp. nutmeg
1/8 tsp. allspice
1 1/2 (6 oz.) shredded low-fat cheese (6 grams fat or less per oz.)
1 (4 oz.) can mushroom pieces, drained

In a covered medium saucepan, cook zucchini and onion in 2 to 3 tablespoons water for 5 to 6 minutes; drain. In a large bowl, combine egg substitute, milk, flour, nutmeg, white pepper and zucchini mixture. Pour into an 11 x 7-inch glass baking dish. Put glass baking dish into a 13 x 9-inch pan.

Bake at 325°F for 1 hour. Let stand for 5 to 10 minutes before serving.

Makes 4 servings. Serving size: 3 1/2 x 5 1/2-inches.