Zucchini Soufflé

2 tbsp butter

6 med zucchini shredded (2lb)

1 large green pepper, chopped

1 large onion, chopped

1 tsp salt

1 tsp dry basil

¼ tsp each nutmeg and pepper

2 tbsp flour

1 cup sour cream

6 eggs - separated

4 cups shredded cheddar cheese

2 tbsp sesame seeds

Melt butter, add zucchini, green pepper, onion, salt, basil, nutmeg and pepper. Cook and stir until liquid evaporates, about 12 minutes. Add flour, cook 1 minute. Cool.

Beat together sour cream and egg yolks - stir in cooled veg mixture and 2 cups cheese. Spread in well buttered shallow 2 quart casserole.

Beat whites, stiff, fold in 2 cups cheese and spread over veg. mixture. Sprinkle on sesame seeds. Cook until set. Let stand 10 minutes. Serve.

Can be frozen