| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | American | Vegetable | 6 | Servings |
INGREDIENTS
| 6 | sm | To medium-sized green zucchini |
| 1/2 | White onion | |
| 1 | Egg; separated, whipped sep. | |
| 1/2 | c | Bread crumbs |
| 1/4 | c | Grated Parmesan cheese |
| 1/2 | c | Cooking oil |
| Salt and pepper to taste |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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