| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Zucchini (6 equals 2lb) |
| 3/4 |
ts |
Salt |
| 2 |
sl |
White bread |
| 1 |
c |
Milk |
| 1 |
|
Onion finely chopped |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Butter |
| 2 |
tb |
Corn oil |
| 4 |
|
Eggs |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/4 |
ts |
White pepper |
INSTRUCTIONS
Wash zucchini. Cut in 1/4 in. slices. Place in 3-qt saucepan with 1 cup
water and 1/4 tsp salt. Bring to boil and simmer 10-12 minutes until
zucchini is tender. Drain. Soak bread, torn in small pieces, in milk. Saute
onion & garlic in butter and oil over low heat until soft. Mash zucchini in
bowl. Add bread, after squeezing out excess milk. In small bowl beat eggs
until light. Add to zucchini mixture along with onion & garlic. Gently fold
in cheese, 1/2 tsp salt, and white pepper. Pour in buttered 1-1/2 qt.
souffle dish and bake at 375 for 45 minutes or until firm in center.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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