Zucchini-Cheese Turnovers
Contributed by Meg

the pastry part sounds a little difficult, but the rest sounds easy enough!

1 cup cubed zucchini
1/4 cup chopped onion
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
2 T all-purpose flour
1/4 tsp dried thyme, crushed
1/4 tsp dried marjoram, crushed
1 cup cream-style cottage cheese, drained
1 (2 ounce) can choppedmushrooms, drained
1 beaten egg
Whole wheat pastry (commercial or use recipe below)
1 tsp sesame seed


Cook zucchini and onion in a small amount of water about 5 minutes or just
until tender; drain well.

Toss together parmesan, cheedar cheese, flour, thyme, marjoram, and 1/4 tsp
salt.  

Stir zucchini, onion, cottage cheese and mushrooms into cheese mixture.  

Stire 2 teaspoons of the egg into the 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 degree oven
for 25 to 30 minutes or till brown.  Let stand 10 minutes, serves four.

Whole wheat pastry:

Stir together 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, and 1/4
tsp salt.  Cut in 1/3 cup shortening till pieces are the size of small
peas.  Sprinkle 1 tablespoon cold water over part of mixture, toss with a
fork.  Push to side of bowl.  Repeat, using 4 more tablespoons of water.
Form into two balls.