Zucchini and Cheddar Cheese Casserole
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
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.