4 md Zucchini; peeled, cubed
1 tb Lemon juice
2 ts Salt
2 tb Margarine
2 tb Flour
1 c Chicken broth or milk
4 Eggs; separated
2 tb Fresh dill; chopped -OR-
2 tb Dill seed
Simmer zucchini and lemon juice in boiling salted water to cover for
15 minutes. Drain zucchini and set aside. Melt margarine; add flour
and stir in broth. Cook until thickened. Beat egg yolks and add to
sauce. Stir in zucchini and dill. Bet egg whites until stiff and fold
into mixture. Pour into 6 cup prepared souffle dish. Preheat oven to
350?F. Place souffle dish in pan of water and bake for 50 minutes
or until set.
Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977