Zucchini-Mozzarella Casserole

This is from the Lean and Luscioius cookbook:

1 TBS + 1 tsp margarine

4 cups thinly sliced zucchini, unpeeled

1/2 cup chopped onions

2 TBS dried parsley

1/8 tsp galric powder

1/2 tsp dried oregano

1/4 tsp dried basil (I use Italian Seasoning Blend for all the spices)

salt and pepper to taste

2 eggs, slightly beaten

6 oz. mozzarella, shredded

1 TBS dijon mustard

Preheat oven to 350. Melt margarine in a large nonstick skillet over med. heat. Add zucchini & onions & cook 10 minutes, stirring frequently, until veggies are tender-crisp. Remove from heat. Stir spices into zucchini.

In a large bowl, combine eggs, mozzarella cheese and mustard. Add zucchini mixture and stir until combined. Pour into a sprayed casserole dish. Bake, uncovered, 35 minutes until lightly browned.

Makes 4 servings. Per serving: 227 calories, 13g Protein, 16g fat, 9g carbs