Italian Zucchini Fondue

1 lb. bulk Italian sausage

4 med. (1 1/2 lbs.) zucchini

1/2 c. grated Parmesan cheese

1/2 c. fine dry bread crumbs

1 T. snipped parsley

1/2 tsp. salt

1/2 tsp. pepper

3 egg yolks

2 T. water

3 egg whites

Brown sausage; drain off excess fat. (I sometimes use American sausage and add Italian seasoning.) Remove ends from zucchini. Cook zucchini in small amount of boiling water for about 8 minutes. Cut 5 thin slices zucchini; set aside. Finely chop remaining zucchini. In large bowl, combine cheese and bread crumbs; reserve 2 tablespoons crumb mixture and set aside. To remaining crumbs, add sausage, chopped zucchini, parsley, salt and pepper; toss together. Beat egg yolks and water until blended; stir into sausage mixture. Turn into ungreased 1 1/2-quart casserole. Sprinkle with reserved crumb mixture and paprika. Bake uncovered in 325 oven for 50 minutes, or till set. Garnish with reserved slices of zucchini, either before or after baking.

Mrs. Kent (Lillian) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987