Zucchini Puffed Cheese

* Exported from MasterCook *

Zucchini Puffed Cheese

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:00
Categories : Casseroles Vegetables
Cheese/eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Swiss cheese -- or cheddar
2 tablespoons grated Parmesan cheese
1/2 cup bread crumbs
2 tablespoons margarine -- melted
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon double-acting baking powder
1 1/3 cups margarine -- melted
4 tablespoons milk
---- Filling: -----
3 cups zucchini -- sliced
1/2 cup boiling water
2 teaspoons salt
2 large eggs -- separated
1 1/2 cups sour cream
2 tablespoons all-purpose flour
2 tablespoons chives
1/8 teaspoon black pepper
1/4 teaspoon cream of tartar

1. Combine cheeses; reserve 1/4 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 1/3
cup
margarine and reserved 1/4 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 1/2 inch thickness. Smooth the
edges
with your hands. Roll out on floured surface to a circle 1-1/2 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.





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