Zucchini Souffle - cooking recipe

Ingredients

3/4 c. rice
1 onion
8 oz. soft cream cheese
1 egg, beaten
1 cube margarine
1/4 c. broth
3 to 4 c. shredded zucchini
bread crumbs
Parmesan cheese

Preparation

Steam rice in 2 cups water.
Chop onion and saute in margarine. When rice and onion have cooled, mix all ingredients. Put in greased 8-inch square baking pan and top with bread crumbs and Parmesan cheese. Bake at 350\u00b0 for 45 minutes. Cool slightly before cutting.