Recipe - Creamy Zucchini Casserole

1 9to10 inch unbaked pastry
shell
2 tablespoon Dijon mustard
3 cup Grated zucchini
Salt
8 lg Mushrooms; cut or sliced up
2 tablespoon Butter
2 cup Grated Monterey Jack cheese
1 pack (8oz) cream cheese
One half cup Whipping cream
2 Egg yolks
1 Egg
Salt and pepper to taste

Spread the bottom on a pastry shell with mustard and bake in a 450 oven for
10 minutes. Cool. Reduce oven heat to 350. Place zucchini in colander,
sprinkle with salt and drain for 5 minutes. Saute the mushrooms in butter.
Sprinkle one cup of Jack cheese in the bottom of the pastry shell. Spoon
mushrooms on top. Squeeze zucchini to remove the excess moisture. Place in
the shell, separating and fluffing with fingers. Beat together the cream
cheese, cream, egg yolks and egg, season with salt and pepper. Place the
pastry dish on a baking sheet and carefully pour in eggcream mixture.
Sprinkle the remaining Jack cheese on top. Bake in a 350 oven for 45
minutes, until top is puffed and golden and a knife inserted in center
comes out clean. Let stand for 5 minutes before cutting. VERY RICH!!

Recipe by: Lisa

Posted to MCRecipe Digest by MeLizaJane MeLizaJane@aol.com on Apr 30,
1998