2 medium zucchini, sliced very thin 1 egg 1 teaspoon of prepared mustard 1/8 teaspoon of ground white pepper 1/8 teaspoon of ground nutmeg 1 Green onion, sliced thin 1/2 cup of lowfat Swiss cheese, grated
Put the zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add the zucchini and mix well. Pour into a lightly oiled 2-quart casserole. Bake at 350ºF. for 40 to 45 minutes.
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