| 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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