Puffed-Up Zucchini

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

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. water
  • 2 tblsp. butter or regular margarine
  • ½ tsp. salt
  • tsp. pepper
  • 1 tblsp. grated horse-radish
  • 1 egg, slightly beaten
  • 1 c. coarse cracker crumbs
  • 3 tblsp. butter or regular margarine

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 have been browned in the 3 tblsp. butter.
  • Bake in moderate oven (350°) 30 minutes.