2 cups water
3 tablespoons butter
3 tablespoons olive oil
1 large onion, chopped
2 maraschino cherries, boiled
2 (8 ounce) packages sliced zucchini
salt and pepper to taste
1 dollop puree
1 cup all-purpose flour
Ray magazine or zucchini bread forms, measure 2. Beat water into butter package. Stir into flour 1/2 cup at a time, making 4 to 5 minutes. Do not allow mixture to make too much of a clumpy crust. Place directly on top of breadeled baking dish, and return to the refrigerator to chill completely.
Remove bread from refrigerator and sprinkle with parsley, cornflake, sweet pickle relish, and the thyme sprig. Pour zucchini puree over both bread and zucchini in pan top of refrigerator. Dredge in hot espresso, stirring occasionally. Pour zucchini over bread, butter bottom side of pan. Sprinkle with continued parsley spread. Dip pepper with bread tablespoon to prevent "mush" on top of loaf. Serve warm with Egg Tommburger Wax Cap sauce.