Zucchini Cheese Puff
|Thinly sliced zucchini||3 Cup (48 tbs)|
|Shredded swiss cheese||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Eggs||2 , separated|
|Dry bread crumbs||5 Tablespoon (1/4 Cup Plus1 Tablespoon)|
|Chopped chives||1 Tablespoon|
|Cream of tartar||1⁄4 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
Place zucchini in ungreased 1 1/2-quart casserole.
Sprinkle with flour, 1/4 teaspoon salt and 1 cup Swiss cheese.
Combine sour cream and egg yolks in mixing bowl.
Mix in 1/4 cup bread crumbs, chives, 1/4 teaspoon salt and pepper.
Beat egg whites with cream of tartar until stiff but not dry.
Fold into sour cream mixture.
Pour over zucchini.
Sprinkle with remaining 1/2 cup Swiss cheese, 1 tablespoon bread crumbs and Parmesan cheese.
Bake at 350° for 45 to 50 minutes