Zucchini Potpie with Cheddar Wafers

We all know that in Summer, Zucchini RULES! Always remember to buy/use the smaller zucchini. They have less water, fewer seeds and therefore, more flavor. Instead of the usual cheese or cracker topping, I made what is basically a cheese straw, but in wafer form. This recipe is adapted from Potpies by Elinor Klivans. I changed a few things and added others to make it more to my group's liking. 

This is a wonderful way to use up some of your Summer Zucchini Bounty.

For the filling:

2 pounds small zucchini (washed and dried)

3 T. unsalted butter

1 1/4 cups finely chopped onion (1 medium-large)

2 cloves garlic, finely chopped

1/2 t. salt

1/2 t. freshly ground black pepper

2 large eggs

1 cup sour cream

3/4 cup shredded sharp Cheddar cheese

For the wafers:

1 cup (4 ounces) shredded sharp Cheddar cheese

1 stick unsalted butter at room temperature

1 cup all purpose flour

1/4 t. salt

1/2 t. garlic powder

1/2 t. mustard ground mustard

1 t. Worcestershire sauce

Preheat oven to 350 degrees. Lightly grease a 6 cup capacity baking dish.

Shred the zucchini on a box grater with the largest holes. Set aside. 

In a large skillet, melt 1 T. of the butter over medium high heat for 1 minute. Add the onions and garlic and cook just until the onion softens, about 5 minutes, stirring often. Transfer the onion mixture to a large bowl. Melt the remaining 2 T. butter in the pan over medium heat. Add the zucchini and cook, stirring often, until most of the moisture evaporates and the zucchini soften, about 15 minutes or so. Add the zucchini to the onion mixture bowl. Add the salt and pepper. Stir in the eggs, sour cream and shredded cheddar. Spoon into the baking dish.

In a large bowl, beat the cheese and butter, until completely blended, with an electric mixer on low speed. Beat in the flour, salt, garlic powder, ground mustard and Worcestershire until you have a smooth dough that will hold together.

Use your hands to roll out small balls about the 1/2 inch in size. Flatten them with a fork into wafer sized shapes. Place them carefully on top of the zucchini filling until it is covered. 

Bake until the topping is lightly browned and feels firm when lightly touched, about 40-45 minutes.