Zucchini puffed cheese
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Swiss cheese -- or cheddar |
| 2 | tablespoons | Grated Parmesan cheese |
| ½ | cup | Bread crumbs |
| 2 | tablespoons | Margarine -- melted |
| 1 | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Double-acting baking powder |
| 1⅓ | cup | Margarine -- melted |
| 4 | tablespoons | Milk |
| 3 | cups | Zucchini -- sliced |
| ½ | cup | Boiling water |
| 2 | teaspoons | Salt |
| 2 | larges | Eggs -- separated |
| 1½ | cup | Sour cream |
| 2 | tablespoons | All-purpose flour |
| 2 | tablespoons | Chives |
| ⅛ | teaspoon | Black pepper |
| ¼ | teaspoon | Cream of tartar |
Directions
FILLING
1. Combine cheeses; reserve ¼ cup. Combine remaining cheeses with bread crumbs and 2 tablespoons melted margarine. Set aside.
2. Combine flour, salt and baking powder in mixing bowl. Cut in ⅓ cup margarine and reserved ¼ cup cheeses until mixture is size of small peas. Sprinkle milk over flour mixture, stirring with fork until dough is moist enough to hold together.
3. Form into a ball then flatten to ½ inch thickness. Smooth the edges with your hands. Roll out on floured surface to a circle 1-½ inches larger than an inverted 9-inch pie plate. Fit into pan, fold edges under then flute. Chill while preparing filling.
4. Place half of zucchini in pastry-lined pan. Cover with half of sour cream mixture. Top with remaining zucchini then with remaining sour cream mixture. Sprinkle with cheese-breadcrumb mixture.
5. Bake in preheated 400-degree oven for 10 minutes. Lower heat to 325 and bake 40-50 minutes longer until knife inserted halfway between center and edge comes out clean.
FILLING: 1. Cook zucchini in water and 1 teaspoon salt in covered saucepan for 5 minutes or until tender. Drain well.
2. Beat egg yolks slightly; add sour cream, 1 teaspoon salt, flour, chives and pepper.
3. In large mixing bowl, beat egg whites with cream of tartar until stiff but not dry. Fold into sour cream mixture.
Recipe By : Jo Anne Merrill