|Zucchini||3 Medium, peeled and sliced|
|Butter||1 Tablespoon, melted|
|Onion||2 Tablespoon, grated|
|Fresh ground pepper||To Taste|
|Whole eggs||3 , separated|
|Bread crumbs||1⁄4 Cup (4 tbs) (Use Fresh Soft Variety)|
Steam zucchini until very tender; drain in cheesecloth lined colander; squeeze out excess juice.
Mash and beat until smooth; drain again in colander.
Add butter, onion, salt, sugar, pepper, and egg yolks.
Mix well and beat.
Fold in 3 stiffly beaten egg whites.
Spoon carefully into individual oiled souffle molds.
Sprinkle with crumbs.
Bake at 375Â° for 25 minutes or until set and puffed.
Serve at once.
Serving size: Complete recipe
Calories 453 Calories from Fat 253
% Daily Value*
Total Fat 28 g43.8%
Saturated Fat 12.7 g63.3%
Trans Fat 0 g
Cholesterol 666.7 mg222.2%
Sodium 2280.3 mg95%
Total Carbohydrates 29 g9.5%
Dietary Fiber 6.8 g27.3%
Sugars 12.6 g
Protein 27 g53.3%
Vitamin A 43.2% Vitamin C 152.8%
Calcium 19.1% Iron 29.9%
*Based on a 2000 Calorie diet