Zucchini Puffed Cheese

Photo: flickr user Foodies

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. 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.