Yield: 4 servings
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1 tablespoon margarine
1 cup chopped fresh mushrooms
1 cup chopped zucchini
1/2 cup chopped onion
1/4 cup chopped red pepper
1 clove garlic, minced
1/4 teaspoon basil
1/4 teaspoon oregano
1 tablespoon flour
1 can (11 ounces condensed nacho cheese soup/dip
3 eggs, beaten
2 cups shredded monterey jack cheese (8 ounces)

Place margarine in 10 inch microwave safe pie plate.
Cover; microwave on HIGH 20 seconds or until margarine melts.

Brush margarine over bottom and side of pie plate; set aside.

In a 2 quart casserole, combine mushrooms, zucchini, onion, red pepper, garlic, basil and oregano.
Cover with lid; microwave on HIGH 4 minutes or until vegetables are tender, stirring once during cooking.

Stir in flour.
Add soup, eggs and cheese, stirring until well blended.
Pour into prepared pie plate.

Elevate pie plate on inverted pie plate or saucer, if necessary.
Microwave, uncovered, on HIGH 13 minutes or until center is nearly set, rotating plate 3 times during cooking.

Let stand directly on countertop 10 minutes.

Makes 12 appetizer servings or 4 main-dish servings.

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