Recipe - Potato Zucchini And Cheese Casserole

6 md Unpeeled red potatoes
2 tablespoon Margarine
1 small Onion; minced
Salt
Pepper
1 lg Zucchini
2 Egg whites
One half cup Mozzerella; cubed or
shredded

Source: A Taster's Delight Agudah Women of Passaic Park

Preheat oven to 400F. Cook potatoes until tender. Mash. Cut zucchini into
chunks and boil until tender. Combine mashed potatoes and zucchini with
margarine, onion, egg whites and cheese. Grease and 8x8 square pan and fill
with mixture. Bake for 30 minutes or until puffed and golden.
Posted to JEWISHFOOD digest by syschwartz@juno.com (Sarah J Schwartz) on
May 26, 1998