TOTAL: 25 MIN 6 SERVINGS 1 pound zucchini, unpeeled 1 medium sweet onion, thinly sliced 1 medium orange bell pepper, sliced 1/2 cup cider vinegar 1/3 cup water 1 tablespoon oil 1/2 cup Equal Spoonful 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon crushed dried marjoram or tarragon
In a large bowl, beat the cream cheese and butter until smooth. Add the sweeetener, and beat until combined. Beat in the eggs, one at a time, blending well after each addition. Stir in the zucchini and vanilla.
Place the zucchini into a 2-1/2 quart baking dish. If desired, sprinkle with the sliced fresh mushrooms. Pour the heavy cream over all, and then sprinkle with the Parmesan cheese. Bake at 325 degrees for about 45 minutes, or until top is slightly golden and the casserole is bubbly. (Serves 4)