Zucchini Cheese Turnovers Recipe
Ingredients
| Zucchini | 1 Cup (16 tbs), cubed | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Dried thyme | 1/4 Teaspoon, crushed | |
| Dried marjoram | 1/4 Teaspoon, crushed | |
| 1 cup cream-style cottage cheese, drained | ||
| 1 2-ounce can chopped mushrooms, drained | ||
| Egg | 1 , beaten | |
| Whole Wheat Pastry | ||
| 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.
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.
Chef
