Zucchini Cheese Puff - cooking recipe

Ingredients

3 c. thinly sliced zucchini
2 Tbsp. flour
6 oz. (1 1/2 c.) shredded Swiss cheese
3/4 c. dairy sour cream
2 eggs, separated
1/4 c. dry bread crumbs
1 Tbsp. chopped fresh chives or 1 tsp. freeze dried chives
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. cream of tartar
1 Tbsp. dry bread crumbs
2 Tbsp. grated Parmesan cheese

Preparation

Heat oven to 350\u00b0.
Place zucchini in ungreased 1 1/2-quart casserole.
Sprinkle with flour and 1 cup of the Swiss cheese.
In large bowl, combine sour cream and egg yolks.
Add 1/4 cup bread crumbs, chives, salt and pepper; blend well.
In small bowl, beat egg whites with cream of tartar until stiff but not dry.
Fold into sour cream mixture.
Spoon over zucchini.
Sprinkle with remaining 1/2 cup Swiss cheese, 1 tablespoon bread crumbs and Parmesan cheese.
Bake at 350\u00b0 for 40 to 50 minutes or until puffed, set and golden brown.
Makes 5 to 6 servings.