Preheat oven to 375. In a large skillet, melt margarine. Cook zucchini, mushrooms, and onions until tender, about 10 minutes. Stir in parsley, Lite Salt, garlic powder, basil, and oregano. In a separate bowl, blend egg whites and grated cheese. Add to vegetable mixture, stir, and remove from heat.
Slice unbaked bread horizontally and place cut-sides-up on baking sheets. Spread cut sides of bread with mustard. Spread vegetable mixture evenly over bread.
Bake 25 to 35 minutes or until a knife inserted into the topping near the center comes out clean. If crust becomes too brown, cover with foil during last 10 minutes of baking. Let stand 10 minutes before serving.
Wine Pairing(s)
Langlois 'Cremant de Loire' Rose
Chateau Claron 'Marcus' Graves
Domaine de la Charbonniere Chateauneuf du Pape ''Cubee Mourre de Perdrix''
Domaine Vieille Julienne Cotes-du-Rhone
Jean-Marc Burgaud 'Chateau de Thulon' Beaujolais-Villages
Franzia Sunset Blush
Mas Jaune Vin D'une Nuit
Bella Sera Cabernet Sauvignon
Rotari Arte Italiana
Green Point Pinot Noir Rose
Calories From Fat 111 Protein 22 Total Fat 12 Carbohydrates 46
Calories 374 Dietary Fiber 1 Calcium 485 Iron 2 Sodium 404 Vitamin A 522 Vitamin C 11 Cholesterol 37
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