Ingredients
- 1 medium zucchini, diced (1 cup)
1 medium onion, chopped (1 cup)
1 medium green pepper, chopped (1 cup)
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup butter, cubed
1/2 cup Bisquick (or 1/2 cup flour, 1 teaspoon baking powder, and 1/2 teaspoon salt)
1 carton (16 ounces) Garden Vegetable Egg Beaters combined with 1/2 carton (8 ounces) Egg Beaters Whites (or 10 eggs)
2 cups (16 ounces) 4% fat cottage cheese
2 cups Monterey Jack cheese, shredded
Description
Adapted From A Recipe By Bible Camp Cook, Elsie Campbell, Dulzura, California.
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