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Zucchini Cheese Turnovers

Veggie.Lover's picture
Ingredients
  Cubed zucchini 1 Cup (16 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Dried marjoram 1⁄4 Teaspoon, crushed
  Cream-style cottage cheese 1 Cup (16 tbs), drained
  Canned chopped mushrooms 2 Ounce, drained (1 Can)
  Egg 1 , beaten
  Whole wheat pastry 1
  Sesame seed 1 Teaspoon
Directions

Cook zucchini and onion in a small amount of water about 5 minutes or just till tender; drain well.
Toss together Parmesan, cheddar cheese, flour, thyme, marjoram, and 1/4 teaspoon salt.
Stir zucchini, onion, cottage cheese, and mushrooms into cheese mixture.
Stir 2 tablespoons of the egg into zucchini mixture.
Prepare Whole Wheat Pastry.
Roll each half into a 9-inch circle.
Place each circle on an ungreased baking sheet.
Spoon half of the zucchini-cheese mixture over half of each circle; fold other half of each circle over.
Moisten and seal edges.
Brush tops with remaining beaten egg.
Top with sesame seed.
Cut slits in tops.
Bake in a 400° oven for 25 to 30 minutes or till brown.
Let stand 10 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

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