Ingredients

1 C. zucchini, sliced
1 C. mushrooms, sliced
4 eggs, beaten, or 8 oz. of egg substitute
1 C. evaporated skim milk
1/4 tsp. dry mustard
Dash of red pepper
Dash of paprika
6 to 8 oz. fresh, frozen or canned crabmeat
1/2 C. low-fat Cheddar cheese, shredded
2

Cooking Instructions

MICROWAVE DIRECTIONS: Combine zucchini and mushrooms in glass bowl. Microwave 2 1/2 to 3 minutes on HIGH or until vegetables are tender-crisp. Stir in egg, milk, salt, mustard, pepper, paprika and crabmeat. Microwave 3 1/2 to 4 minutes on HIGH or until heated through, stirring twice. Pour into 8 inch round microwave-safe pie plate. Cover with plastic wrap. Microwave 3 to 3 1/2 minutes or until center is just about set. Sprinkle with cheese and scallions. Cover. Let stand 5 minutes before serving. CONVENTIONAL DIRECTIONS: Preheat oven to 350 degrees. Saute zucchini and mushrooms in 1 tablespoon of margarine until tender-crisp. In bowl, combine all ingredients. Bake 30 minutes or until set in center.
 
 
 And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)