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1 cup zucchini -- sliced

1 cup mushrooms -- sliced

4 eggs -- beaten, or 8 oz. of

-- egg substitute 1 cup evaporated skim milk

1/4 teaspoon dry mustard

1 dash red pepper

1 dash paprika

6 ounces fresh crab -- frozen or canned

-- up to 8 ounces 1/2 cup low-fat Cheddar cheese -- shredded

2 scallions with tops -- chopped

MICROWAVE DIRECTIONS: Combine zucchini and mushrooms in glass bowl. Microwav e 2 1/2 to 3 minutes on HIGH or until vegetables are tender-crisp. Stir in egg , milk, salt, mustard, pepper, paprika and crabmeat. Microwave 3 1/2 to 4 minu tes on HIGH or until heated through, stirring twice. Pour into 8 inch round mi crowave-safe pie plate. Cover with plastic wrap. Microwave 3 to 3 1/2 minutes or until center is just about set. Sprinkle with cheese and scallions. Cover . Let stand 5 minutes before serving.

CONVENTIONAL DIRECTIONS: Preheat oven to 350 degrees. Saute zucchini and mu shrooms in 1 tablespoon of margarine until tender-crisp. In bowl, combine all ingredients. Bake 30 minutes or until set in center.

busted by sooz