*  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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