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

A recipe for Low Carb Zucchini Mushroom Skillet - - Ingredients -

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.

A satisfying altenative to scalloped potatoes!

This is a yummy diet comfort food. Substitute ground turkey or soy crumbles for an even lighter version.

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)