Zucchini volante

Yield: 6 Servings

Measure Ingredient
6 smalls To medium-sized green zucchini
½ White onion
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.

WOODEN ANGEL

WEST BRIDGEWATER STREET, BEAVER From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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