Zucchini Soufflé
The Junior League of Youngstown, Ohio
The Midwestern Junior League Cookbook
1 medium zucchini, sliced
1 large onion, chopped
Salt, pepper, and celery salt
1 cup cracker crumbs
1-1/2 tablespoon butter
1/2 cup grated Parmesan cheese
1/2 cup milk
2 eggs
1-1/2 cups shredded cheddar cheese
Cook zucchini and onion together until tender; drain and mash. Season with salt, pepper, and celery salt to taste. Add cracker crumbs, butter, parmesan cheese, milk, and eggs.
Place in greased 2-quart casserole. Top with cheddar cheese. Bake at 350° for 40—45 minutes.
Yield: 12 servings
Notes:
Used about 6 ounces of zucchini, which was close to half of one whole zucchini, and halved the recipe
Left out the nutmeg as I didn’t have any on hand & went with Jarlsberg cheese (close to a Swiss)
Used a small ceramic baking dish since I don’t have a true flan pan