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ZUCCHINI SOUFFLE | |
1 egg, slightly beaten 1 c. sour cream 1 c. Cheddar cheese, shredded 1 1/2 c. zucchini, grated, cooked and cooled 20 crackers (saltines), crushed Put together as listed and sprinkle with Parmesan cheese. Let stand 15 minutes. Put in round cake pan or quiche pan or 8-inch square pan. Bake for 25 to 30 minutes in 350°F oven. Serves 6. |
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