Zucchini Souffle - cooking recipe

Ingredients

3/4 c. shredded zucchini
3 Tbsp. onion, minced
4 oz. fresh mushrooms, sliced
2 tsp. cornstarch
3/4 c. skim milk
2 eggs
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. nutmeg
1/3 c. part-skim or fat-free Mozzarella, diced

Preparation

In a large bowl, combine the zucchini, onion and mushrooms.
In a medium bowl, mix together the cornstarch and 1 tablespoon of the milk, then stir in the remaining milk.
Beat in the eggs and seasonings.
Stir the egg mixture into the vegetables, then stir in the cheese.
Pour into a 9-inch pie plate and bake at 350\u00b0 for 45 minutes.
Yield:
4 servings.