1/2 lb. (2 med.) zucchini, trimmed and shredded
1 tsp. onion salt
1 1/2 c. milk
2 tsp. butter
1 chicken bouillon cube
1 c. cornmeal
1/2 tsp. baking powder
1/2 c. shredded cheddar
6 eggs, separated
1/2 tsp. cream of tartar

Oven 375 degrees, 45 to 50 minutes. Spread zucchini evenly in colander. Sprinkle with onion salt. Drain 30 minutes. Press out excess liquid. Combine milk, butter and chicken cube in saucepan. Cook over medium heat, stirring constantly till butter melts. Stir in cornmeal, zucchini, and baking powder. Cook, stirring constantly till mixture thickens, 3 to 4 minutes. Add cheese, stir till cheese melts. Remove from heat. Cool 5 minutes. Blend in egg whites. Set aside. Beat egg whites and cream till stiff. Gently fold into cornmeal. Pour into greased 2 quart casserole dish. Serve immediately.