Recipe - Zucchini Souffle

6 md Zucchini (6 equals 2lb)
Three fourths teaspoon Salt
2 sl White bread
1 cup Milk
1 Onion finely chopped
1 Clove garlic; minced
2 tablespoon Butter
2 tablespoon Corn oil
4 Eggs
One half cup Grated Parmesan cheese
One fourth teaspoon White pepper

Wash zucchini. Cut in One fourth in. slices. Place in 3qt saucepan with 1 cup
water and One fourth tsp salt. Bring to boil and simmer 1012 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, One half tsp salt, and white pepper. Pour in buttered 1One half 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.