|Whole wheat bread crumbs||1 Cup (16 tbs)|
|Corn oil margarine||2 Tablespoon, melted|
|Zucchini||1 Cup (16 tbs), sliced|
|Fresh mushrooms||1 Cup (16 tbs), sliced|
|Fresh green beans||1 Cup (16 tbs)|
|Carrots||1 Cup (16 tbs), sliced|
|Onion||1 Cup (16 tbs), chopped|
|Green bell pepper||1⁄2 Cup (8 tbs), chopped|
|1% milk||2 Cup (32 tbs)|
|Eggs||4 , well beaten|
|Tomato||1 , sliced|
|Freshly grated parmesan cheese||2 Tablespoon|
Preheat oven to 375 degrees.
Grease an 8-inch springform pan.
In the prepared pan sprinkle bread crumbs.
In a medium skillet heat 1 tablespoon margarine over medium heat.
Add zucchini, mushrooms, green beans, carrots, onion and green pepper.
Saute until vegetables are tender-crisp.
Into the prepared pan spoon vegetables.
In a medium bowl beat milk, eggs, salt, pepper and nutmeg.
Pour over sauteed vegetables.
Arrange tomato slices over top.
Sprinkle with Parmesan cheese and the remaining 1 tablespoon melted margarine.
Bake for 25 minutes or until set.
On a serving plate place springform pan; remove side of pan.
Cut custard into wedges.