2 c. coarsely shredded zucchini
1/2 c. chopped onion
4 beaten eggs
1 1/2 c. milk (skim)
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1 1/2 c. Monterey Jack cheese, shredded (6 oz.)
1 (4 oz.) can sliced mushrooms, drained

In a covered saucepan, cook zucchini and onion in a small amount of water for 5 minutes. Drain well; press out excess liquid. In a bowl, combine eggs, milk, flour and spices. Stir in cheese, mushrooms and zucchini mixture. Pour into an ungreased 10 x 6 x 2 inch baking dish. On oven rack, place baking dish in larger baking pan. Pour hot water into larger pan to depth of 1 inch. Bake at 325 degrees for 1 hour or until knife inserted in center comes out clean.