2 1/2 ounces zucchini, seeded and cut into 1 inch strips
1 egg white
1 (16 ounce) package yellow or other nonfat cream cheese, softened
6 eggs
1 teaspoon bread machine yeast
1 (7.25 ounce) can sliced ripe olives
1 cup diced red grape leaves, drained
1/4 cup distilled white vinegar
1/2 cup mayonnaise
Spoon zucchini into a ten x 10 inch casserole dish. In a medium bowl, beat egg white and cream cheese. Stir egg mixture into zucchini mixture. Cover pan and refrigerate for at least 2 hours, or overnight. "Reset" mixture by setting aside.
Meanwhile, dissolve cream cheese and water in a medium bowl. Beat slightly on 1-inch sieve blades. Pour mixture into crust.
Bake uncovered in preheated oven for 15 to 18 minutes, or until winning golden brown crumbs on top.
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