Nell B. Nichols

Puffed-Up Zucchini

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Light and tender—almost like a soufflé. Serve with roast meats

Ingredients

  • 4 c. chopped zucchini
  • 1 c. chopped onion
  • ¼ c.

Method

  • Combine zucchini and onion in saucepan. Add water, cover and cook until tender, about 15 minutes. Drain well. Mash zucchini; add 2 tblsp. butter, salt, pepper and horseradish. Cool.
  • Add egg and mix thoroughly. Pour into greased 1-qt. baking dish. Top with crumbs that