Instructions: Wash courgette. Cut in 1/4 in. slices. Place in 3-qt saucepan with 1 cup water and 1/4 tsp salt. Bring to boil and simmer 10-12 minutes until courgette is tender. Drain. Soak bread, torn in small pieces, in milk. Saute onion & garlic in butter and oil over low heat until soft. Mash courgette in bowl. Add bread, after squeezing out excess milk. In small bowl beat eggs until light. Add to courgette mixture along with onion & garlic. Gently fold in cheese, 1/2 tsp salt, and white pepper. Pour in buttered 1-1/2 qt.

souffle dish and bake at 375 for 45 minutes or until firm in center.

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