Source: The Fat Free Living Super Cookbook
by Jyl Steinback, America's Healthiest Mom

Serves: 6

1 cup chopped zucchini	1/8 tsp. cayenne pepper
1 cup grated carrots	2 large egg whites
1 cup chopped mushrooms	¾ cup egg substitute
1 tsp. onion powder	2/3 cup fat free cottage cheese
1 tsp. garlic powder	¼ cup skim milk
½ cup chopped tomatoes	½ cup fat free Parmesan
2 cups fat free rice, cooked	cheese
½ tsp. basil

Preheat oven to 350ºF. Lightly spray a 9 or 10 inch pie plate with nonfat cooking spray. Lightly spray a medium saucepan with nonfat cooking spray and heat over medium-high heat. Add zucchini, carrots, mushrooms, onion powder and garlic powder; cook until vegetables are soft and tender. Remove pan from heat; stir in tomatoes, rice, basil, and cayenne pepper and mix well. In a separate small bowl, combine egg whites, egg substitute, cottage cheese, milk and 3 tablespoons Parmesan cheese; blend until smooth. Fold into vegetable mixture; mix well. Pour in prepared pan; sprinkle with remaining Parmesan cheese. Bake in preheated oven 30 minutes; let stand at room temperature 10 minutes, until set in center.