Zucchini puffed cheese

Yield: 6 servings

Measure 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

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

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