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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