Potato, zucchini and cheese casserole

1 Servings

Ingredients

Quantity Ingredient
6 mediums Unpeeled red potatoes
2 tablespoons Margarine
1 small Onion; diced
Salt
Pepper
1 large Zucchini
2 Egg whites
½ cup Mozzerella; cubed or shredded

Directions

Source: A Taster's Delight - Agudah Women of Passaic Park Preheat oven to 400F. Cook potatoes until tender. Mash. Cut zucchini into chunks and boil until tender. Combine mashed potatoes and zucchini with margarine, onion, egg whites and cheese. Grease and 8x8 square pan and fill with mixture. Bake for 30 minutes or until puffed and golden.

Posted to JEWISH-FOOD digest by syschwartz@... (Sarah J Schwartz) on May 26, 1998

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