Zucchini Puffed Cheese
By: Anonymous
Published: Saturday, December 5, 2009 - 11:05pm

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
 cups Margarine -- melted
4 tablespoons Milk
Filling: -----
3 cups Zucchini -- sliced
1/2 cup Boiling water
2 teaspoons Salt
2 lrg 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

Preparation

1 1. Combine cheeses; reserve 1/4 cup. Combine remaining cheeses with bread crumbs and 2 tablespoons melted margarine. Set aside. 2 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 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 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 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. 6 FILLING: 7 1. Cook zucchini in water and 1 teaspoon salt in covered saucepan for 5 minutes or until tender. Drain well. 8 2. Beat egg yolks slightly; add sour cream, 1 teaspoon salt, flour, chives and pepper. 9 3. In large mixing bowl, beat egg whites with cream of tartar until stiff but not dry. Fold into sour cream mixture.