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Name: Zucchini Puffed Cheese
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/3 c Margarine -- melted; 2 tb Chives; 1/2 c Bread crumbs; 2 tb All-purpose flour; 2 tb Margarine -- melted; 1/2 c Boiling water; Filling: -----; 1 c All-purpose flour; 2 lg Eggs -- separated; 4 tb milk; 1/2 c Swiss cheese -- or cheddar; 1/2 ts Salt; 1 1/2 c Sour cream; 1/8 ts Black pepper; 2 tb Grated Parmesan cheese; 2 ts Salt; 1/4 ts Double-acting baking powder; 3 c Zucchini -- sliced; 1/4 ts Cream of tartar

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INGREDIENTS

1 1/3 c Margarine -- melted
2 tb Chives
1/2 c Bread crumbs
2 tb All-purpose flour
2 tb Margarine -- melted
1/2 c Boiling water
Filling: -----
1 c All-purpose flour
2 lg Eggs -- separated
4 tb milk
1/2 c Swiss cheese -- or cheddar
1/2 ts Salt
1 1/2 c Sour cream
1/8 ts Black pepper
2 tb Grated Parmesan cheese
2 ts Salt
1/4 ts Double-acting baking powder
3 c Zucchini -- sliced
1/4 ts Cream of tartar

Servings

INSTRUCTIONS

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. Recipe By : Jo Anne Merrill From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Zucchini Puffed Cheese

1 1/3 c Margarine -- melted 
2 tb Chives 
1/2 c Bread crumbs 
2 tb All-purpose flour 
2 tb Margarine -- melted 
1/2 c Boiling water 
  Filling: ----- 
1 c All-purpose flour 
2 lg Eggs -- separated 
4 tb milk 
1/2 c Swiss cheese -- or cheddar 
1/2 ts Salt 
1 1/2 c Sour cream 
1/8 ts Black pepper 
2 tb Grated Parmesan cheese 
2 ts Salt 
1/4 ts Double-acting baking powder 
3 c Zucchini -- sliced 
1/4 ts 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.    Recipe By     : Jo Anne Merrill    From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (156g)
Recipe Makes: 6 Servings

Calories: 448
Calories from Fat: 117 (26%)

Amt Per Serving		% DV

	Total Fat 13g	17 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 2.1g
Cholesterol 24.2mg		7 %
Sodium 1597.3mg		55 %
Potassium 302.9mg		8 %
Total Carbohydrate 68.6g		20 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 63.8g
Protein 14g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 448

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