1 pound zucchini, cut into 1/4 inch slices
1/4 cup milk
1 (.5 ounce) package active dry yeast
2 tablespoons white sugar
1/4 cup warm milk
2 tablespoons butter
2 tablespoons olive oil
1 cup finely chopped onions
1 (16 ounce) package frozen mixed vegetables (including zucchini and onions)
In a large bowl, combine zucchini, milk, yeast, sugar, milk, butter, olive oil, onions, vegetables and 1 cup mixed vegetables. Mix well and allow to rise in temperature.
Heat oven to 375 degrees F (190 degrees C). Reduce oven temperature by placing pan in lightly greased 9x5 inch loaf pan.
Beat egg whites to standing room temperature; add to zucchini mixture.
Drop egg whites into warm milk and spread around edges of pan. Place pan on wire rack to cool completely.
While zucchini is warming over a hot grill top, place egg whites into salad bowl. Fill with remaining squeezed lemon juice, lemon zest and sugar; sprinkle over zucchini. Drizzle with olive oil, and toss to coat. Serve warm.
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