Yield: Serves 3-4.
Serve this as a light lunch or summer supper, accompanied by a green salad, homemade bread, and white wine.
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- 1 cup raw zucchini, peeled and coarsely grated
- 1/2 teaspoon (sea) salt
- 2 eggs, separated
- 2 medium potatoes, cooked, peeled, and mashed
- 1/2 onion, chopped and sautéed
- 2 ounces Parmesan cheese, freshly grated
- Dash of garlic powder
- Salt and pepper to taste