For the Souffle
Sauté onions in melted margarine until golden brown. Add mushrooms and cook for five minutes.
In a two-quart saucepan, cook zucchini for seven to 10 minutes or until almost tender. Drain, mash, and combine with mushrooms.
Beat eggs with fork, add remaining ingredients, mixing well. Combine thoroughly with vegetables.
Pour into a seven-inch round pan. Bake in an oven heated to 350 degrees Fahrenheit for 35 minutes.
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Came out very good, I didn't use onion soup mix or mayonnaise, just spices and breadcrumbs. I also shredded the zucchini instead of boiling and mashing it. I tried it to see if we liked it so I coukd make it for Pesach. Very easily adaptable.
Made the parve version (without cheese on top) and although it looked a little unappetising, it was so delicious that my guests asked me for the recipe! I substituted onion soup mix for chicken soup mix and liked the taste. Also substituted breadcrumbs for cornflake crumbs, but that worked fine. There was a lot of excess liquid, so I would recommend squeezing and draining as much liquid out of the mashed courgettes (that's zucchini for those in the USA) as possible. Will definitely make again when time permits.
Courgettes is actually squash, yellow, white, as well as zucchini.