Yield: 6 Servings
Measure | Ingredient |
---|---|
6 smalls | To medium-sized green zucchini |
½ \N | White onion |
1 \N | Egg; separated, whipped sep. |
½ cup | Bread crumbs |
¼ cup | Grated Parmesan cheese |
½ cup | Cooking oil |
\N \N | 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.
WOODEN ANGEL
WEST BRIDGEWATER STREET, BEAVER From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .