Free Recipe Zucchini Puffed Cheese

Recipe Type: C Recipes

Recipe Preparation: bake

Cooking Ingredients for Zucchini Puffed Cheese Recipe

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

Zucchini Puffed Cheese Preparation

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

Cooking Temperature:

Recipe Serves: 6

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