Cheddar-Squash Bake

Ingredients
2 lbs. yellow crookneck
summer squash or zucchini 1 cup dairy sour cream

2 beaten eggs yolk 2 Tbsp. all-purpose flour

2 stiffly beaten egg whites 1 1/2 cups shredded
Cheddar cheese

4 slices bacon,
crisp-cooked,
drained & crumbled 1/3 cup fine dry
bread crumbs

1 Tbsp. butter, melted

**Ingredients**
2 lbs. yellow crookneck summer squash or zucchini	1 cup dairy sour cream
2 beaten eggs yolk	2 Tbsp. all-purpose flour
2 stiffly beaten egg whites	1 1/2 cups shredded Cheddar cheese
4 slices bacon, crisp-cooked, drained & crumbled	1/3 cup fine dry bread crumbs
1 Tbsp. butter, melted

Scrub squash; cut off ends. Do not peel. Slice to make 6 cups. Cook, covered, in small amount of boiling salted water till tender, about 15 to 20 minutes. Drain well; sprinkle with salt. Reserve a few slices squash for garnish.
Mix sour cream, egg yolks, and flour; fold in egg whites. In a 12 x 7 1/2 x 2-inch baking dish layer half the squash, half the egg mixture, and half of the cheese; sprinkle bacon atop. Repeat layers of squash, egg & cheese.
Combine crumbs & butter; sprinkle atop. Arrange reserved squash atop. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Top with bacon and parsley. Serves 8 to 10 people.