Jodee Rushton, who contributed this recipe, says, “Since each serving has protein as well as vegetable, it’s great as part of a lunch with some other veggies. It’s also a great snack.”

Yield: 6 servings, each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 11 grams of protein.

INGREDIENTS

• 2 tablespoons butter
• 1 1/2 pounds zucchini, unpeeled, washed, and sliced
• 2 eggs, beaten
• 1 tablespoon unbleached flour
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• Pepper
• 1 packet Splenda
• 1 cup heavy cream
• 6 ounces sharp Cheddar cheese, shredded

INSTRUCTIONS

1. Preheat the oven to 325°F, and spray a large casserole with nonstick cooking spray.
2. Melt the butter in a large, heavy skillet. Add the sliced zucchini, and saute over medium-high heat until tender, stirring frequently. When done, remove from the heat and let cool until lukewarm. Place in the prepared casserole.
3. Combine the eggs, flour, mustard, nutmeg, salt, pepper to taste, and Splenda in a large mixing bowl; whisk together well. Add the heavy cream and Cheddar, and mix well.
4. Add the egg mixture to the cooled zucchini, and mix well. Place in the oven, and bake for 30 minutes or until set. Cool and serve.