Side Pannel
Zucchini Puffed Cheese
Zucchini Puffed Cheese
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles, Vegetables, Cheese
Ingredients List
- 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
Directions
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.
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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