Yield: 6 Servings
|6 smalls||To medium-sized green zucchini|
|1||Egg; separated, whipped sep.|
|½ cup||Bread crumbs|
|¼ cup||Grated Parmesan cheese|
|½ cup||Cooking oil|
|Salt and pepper to taste|
Preheat oven to 325 F. Shred zucchini and onion. Combine all ingredients and gently fold together. Add salt and pepper to taste. Bake in a souffle dish in preheated oven for 15 minutes or until top is just brown. Note: A combination of green and yellow zucchini may be used. A shredded carrot may also be added for color. The cooking oil may include some olive oil for best results. If desired, a little butter may also be added.
WEST BRIDGEWATER STREET, BEAVER From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .