Ingredients

1 Tbsp. margarine plus 1 tsp. margarine
4 C. zucchini, thinly sliced
1/2 C. onion, chopped
2 Tbsp. parsley flakes
1/8 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. dried basil
salt and pepper to taste
2 eggs, slightly beaten
6 oz. mozzarella, shredded
1 tsp. Dijon mustard

Cooking Instructions

Melt margarine in a large nonstick skillet over medium heat. Add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp. Remove from heat. Preheat oven to 350 degrees F. Add seasonings to zucchini mixture. In a large bowl, combine eggs, cheese, and mustard. Add zucchini mixture and stir until combined. Pour into a casserole dish that has been sprayed with a nonstick cooking spray. Bake 35 minutes, or until lightly browned.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)