Parmesan Gougere with Chicken Filling

FOR GOUGERE: In a medium saucepan combine water, butter or margarine, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir till the mixture forms a ball that does not separate. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition till smooth. Stir in the 1/2 cup Parmesan cheese. Spread mixture over the bottom and up the sides of a well-greased 10-inch deep-dish pie plate. Sprinkle with the remaining Parmesan cheese. Bake in a preheated 400 degrees oven for 30-40 minutes, or till golden brown.

FOR FILLING: In a large skillet melt margarine or butter over medium heat. Add the carrots, mushrooms, zucchini, and onion. Cook and stir for about 5 minutes, or till vegetables are just tender.

Stir together chicken broth, flour, Italian seasoning, salt, and pepper. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in the cooked chicken, Provolone or mozzarella cheese, and tomato. Heat through. Fill hot gougère shell with the hot filling. Serve immediately.