Preparation:
Grate 1 1/2 to 2 lbs of zucchini to make 4 cups, grated. Saute 2 cloves garlic in 1-2 tablespoons butter or oil. Stir the grated zucchini into frying pan. Stir the zucchini mixture into the flour mixture. Separate 6 eggs and stir the yolks into the zucchini mixture. Add white wine or water (the original recipe used melted butter) until the mixture is between dry and runny. Beat the egg whites until stiff and fold into the zucchini. Press into a rectangular glass casserole. Bake at 350 about 30 min or until browned and done. |
