| 6 cups thinly
sliced unpared zucchini, cooked and drained 2 slightly beaten egg yolks 1 cup dairy sour cream 2 Tbsp all-purpose flour |
2 stiffly
beaten egg whites 1-1/2 cups shredded cheddar cheese 6 slices bacon, cooked 1 Tbsp butter, melted 1/4 cup fine dry bread crumbs |
| Salt cooked squash.
Mix next 3 ingredients; fold in whites. Layer half the squash, egg mixture,
and cheese in 12 x 7-1/2 x 2-inch baking dish; crumble bacon; sprinkle atop. Repeat
layers. Mix butter and crumbs; sprinkle over. Bake at 350 degrees for 20 to 25
minutes. Serves 8 to 10. |
|