Zucchini Puffed Cheese
Source of Recipe
Internet
List of Ingredients
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
Recipe
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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