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KOO KOO - KADOO (Persian Zucchini
Souffle)
 
4 zucchini
1 lg. onion, grated
1 tbsp. soy sauce
1 tsp. salt
1/4 tsp. black pepper
1 tbsp. chopped parsley
4 tbsp. butter
3-4 tbsp. flour
1/2 c. milk or pareve milk
5-6 eggs

Cook sliced zucchini until very tender. Drain. Place in bowl and mash well. Add onion, soy sauce, salt, pepper and parsley.

Melt 2 tablespoons butter in saucepan over low heat and whisk in flour to prevent lumps. Gradually stir in milk or pareve milk to make a white sauce. Stir this into zucchini mixture.

Beat eggs and add to vegetable mixture. Melt remaining 2 tablespoons of butter in 9x13 Pyrex baking dish. Pour in zucchini mixture and bake uncovered for 45 minutes at 350 degrees or until top is golden brown. Serves 6.

1 small cauliflower, 1 medium eggplant, 2 cups frozen peas or 1 pound string beans may be substituted for the zucchini.

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