From Paulette Vickery's Recipe Collection

BB: ZUCCHINI MUSHROOM CHEESE MELT

vegetables

1/4 lb sliced fresh mushrooms
3 teaspoon liquid butter buds
2 cup grated zucchini
1/4 teaspoon light salt
1/4 teaspoon garlic powder
1/8 teaspoon oregano
1 cup nonfat motzarella cheese
2 each egg beaters

Brown mushrooms in liquid butter buds, or chicken broth in a nonstick pan. Stir in all the rest of the ingredients accept cheese. Pour into a pammed 1 quart casserole dish. Sprinkle cheese on top and stir into mixture. Bake at 350 degrees, 25 minutes. Per serving: fat 0.2 G, cholesterol 0 MG, fiber 1 G, calorries 48, 4 percent from fat, protein 7 G, carbohydrate 5 G, sodium 132 MG.

Yield: 4 servings




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