| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 6 |
c |
Thinly sliced zucchini |
| 6 |
|
Egg yolks; slightly beaten |
| 1 |
c |
Sour cream |
| 2 |
tb |
Flour |
| 2 |
|
Egg whites; beaten stiff |
| 1 1/2 |
c |
Shredded Cheddar |
| 6 |
sl |
Bacon; cooked crisp |
| 1 |
tb |
Butter |
| 1/4 |
c |
Fine dry bread crumbs |
INSTRUCTIONS
Steam squash until crisp-tender. Sprinkle with a little salt if desired.
Combine egg yolks, sour cream, and flour. Fold in egg whites. Place half
of squash in 12 x 7 x 2 inch greased baking dish. Top with half of egg
mixture. Sprinkle with cheese and all of bacon. Add second layer of squash
, egg mixture, and cheese. Melt butter and stir in bread crumbs. Sprinkle
over top of casserole. Bake at 350 degrees F for 20-25 minutes.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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