Carrots and Zucchini, two vegetables always in season and usually at moderate prices, are the subject of a new cookbook, "The Zucchini and Carrot Cookbook," by Ruth Conrad Bateman (New York: Crown, paperback, $4.95).
The book stresses the appeal of good fresh food, simply and attractively cooked and includes a colorful tempting array of recipes.
The following fluffy casserole with a garden fresh taste is somewhat like a souffle but much easier to make and less temperamental. Zucchini Puff Casserole 8 unpeeled medium zucchini (about 2 pounds) 3/4 teaspoon salt 1 clove garlic, peeled, chopped 1/4 cup melted butter or margarine 1/2 cup finely minced onion 4 eggs, lightly beaten 1/2 cup coarse dry bread crumbs 1 cup grated cheddar cheese Freshly ground black pepper 2 tablespoons grated dry bread crumbs for top 2 tablespoons melted butter for top
Scrub zucchini, remove tips, halve lengthwise and slice. In saucepan add 1/4 cup boiling water, salt, and garlic. Cover and cook gently until tender, about 10 minutes.
Drain and chop coarsely in food processor or electric mixer until coarsely pureed with pieces of bright green skin still evident. Mix in butter, onion, and eggs. Fold in coarse bread crumbs and cheese. Add pepper to taste and additional salt if needed.
SCoop into a well-buttered baking dish. Top with grated crumbs and drizzle melted butter over them. Bake at 350 degrees F. about 45 minutes until slightly puffed and browned. Serves 4 to 6.