Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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

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