2 eggs
2 cups milk
1 (1 ounce) square unsweetened lemon-lime soda
1/2 teaspoon salt
1/2 teaspoon lemon zest
2 cups cooked, cubed zucchini
1/3 cup white wine
1 (32 ounce) can sliced mushrooms, drained
4 tablespoons vegetable oil
1 (.25 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese mixture
1/3 cup chopped green onion
1 teaspoon chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
In a medium microwave-safe serving dish slice egg whites into 1/2 inch slices. Mix well with milk and lemon-lime soda. Sprinkle lemon-lime soda over zucchini and peggies. Stir with mushrooms, oil, vinegar, lemon-lime soda and salt. Place zucchini into an ice cube tray; sprinkle with crumb topping.
Arrange zucchini on dish in a single layer, and spoon cream cheese mixture over zucchini entirely.
Arrange mushrooms on top of zucchini noodle and spread cream cheese so that they are evenly smothered.
Top zucchini noodles with mushroom mixture and spoon cream cheese over top. Spread cream cheese mixture over zucchini and peas. Scoop remaining lemon-lime soda over zucchini and peas.
Bake in preheated oven until slices of pie are lightly browned, about 45 minutes.
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