Cook Time: 25 minutes
Ingredients:
- 6 cups thinly sliced unpeeled zucchini
- 2 egg yolks, slightly beaten
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 stiffly beaten egg whites
- 1 1/2 cups shredded Cheddar cheese
- 4 to 6 slices bacon, crisply cooked, drained, and crumbled
- 1 tablespoon butter
- 1/4 cup fine dry bread crumbs
Preparation:
Simmer squash in salted water until tender; drain and sprinkle with a little salt. In mixing bowl, combine egg yolks, sour cream, and flour. Fold in egg whites. Place half of the cooked squash in a shallow 2-quart baking dish; top with half of the egg mixture, half of the shredded cheese, and all of the crumbled bacon. Repeat with remaining squash and egg mixture and cheese. Melt butter; stir in bread crumbs. Sprinkle over casserole. Bake at 350° for 20 to 25 minutes.Baked zucchini recipe serves 8 to 10.
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Crockpot Vegetable
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