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2 md Zucchini; sliced very thin
1 Egg;
1 ts Prepared mustard;
1/8 ts Ground white pepper;
1/8 ts Ground nutmeg;
1 Green onion; sliced thin
1/2 c 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 350 F for 40 to 45 minutes.
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