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6-8 servings

1 recipe basic pie crust dough
1/4 c grated Parmesan
1/4 c grated Cheddar
1/2 c dry bread crumbs
1 1/2 to 2 lb fresh zucchini
2 eggs, separated
1 1/2 c sour cream
2 T chopped chives
2 T flour
salt and fresh-ground pepper
1/8 t cream of tartar
butter

Prepare the pie-crust dough, combine the two grated cheeses, and add 1/2
c of the mixture to the dough. Chill it, press into a ten-inch pie dish, and
put it away to chill again. Mix the rest of the cheese with the bread crumbs
and set aside.
Wash the zucchini and cut them into quarter-inch slices, trying to make
the slices as even in width as possible. Drop them into a kettle of boiling,
salted water for five minutes and drain.
Beat together the egg yolks and the sour cream; add the chives, flour,
salt, and pepper. Beat the egg whites with the cream of tartar until they are
stiff but not dry, and fold them into the sour cream mixture.
Arrange a layer of zucchini slices on the bottom of the pie crust, placing
them edge to edge, and cover with a small amount of the sour cream mixture.
Continue these layers (laying the zucchini like bricks), making two or three
more, until it is all used up, and cover the top with the sour cream mixture.
Sprinkle over it the cheese and bread crumb mixture, dot with little slivers
of butter; bake for ten minutes in a 450x oven, then turn it down to 325x and
bake for forty minutes more.

from The Vegetarian Epicure, by Anna Thomas, 1972

===============

Zucchini-Cheddar Bread

1 c chopped onion
1/4 c margarine or butter
2 1/2 c Bisquick
1 T snipped parsley
1/2 t dried basil leaves
1/2 t dried thyme leaves
1/4 c milk
3 eggs
1 1/2 c shredded fresh zucchini
1 c shredded cheddar cheese (about 4 oz)
3/4 c toasted chopped almonds

Heat oven to 400x. Grease and flour round pan, 9"x1 1/2" inches. Cook and
stir onion in margarine until tender; cool slightly. Mix onion mixture,
baking mix, parsley, basil, thyme, milk, and eggs; beat vigorously one
minute. Stir in remaining ingredients. Spread in pan. Bake until wooden pick
inserted in center comes out clean, about forty minutes. Cool slightly;
remove from pan.
===============

Zucchini-Cheddar Bread

1 c chopped onion
1/4 c margarine or butter
2 1/2 c Bisquick (biscuit mix)
1 T snipped parsley
1/2 t dried basil leaves
1/2 t dried thyme leaves
1/4 c milk
3 eggs
1 1/2 c shredded fresh zucchini
1 c shredded cheddar cheese (about 4 oz)
3/4 c toasted chopped almonds

Heat oven to 400x. Grease and flour round pan, 9"x1 1/2" inches. Cook and
stir onion in margarine until tender; cool slightly. Mix onion mixture,
baking mix, parsley, basil, thyme, milk, and eggs; beat vigorously one
minute. Stir in remaining ingredients. Spread in pan. Bake until wooden pick
inserted in center comes out clean, about forty minutes. Cool slightly;
remove from pan.

from Bisquick ad, ca. late 1970's

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