Becky made this last week, and it was delicious.

Zucchini Cassarole: Preheat oven 350 deg. Saute 6 c. thinly sliced zucchini and 1 c. chopped onion in 1 tbs. oil for 10 min. Add about 1 c. beef broth, ½ c. minced parsley, salt, pepper, oregano and stir to cool. Add 8 oz. Grated low-fat cheese and 3 beaten egg whites. Line bottom of 9x13 pan with ¼ “ biscuit dough (shortbread, breadstick, or crescent roll dough). Pour zucchini mixture on top of dough and top with grated mozzarella. Bake 15-25 min until nicely browned on top.