Zucchini volante
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .