Cheddar-Squash Bake

11 ingredients
9 steps

Ingredients

  • 2 lb. zucchini or crookneck squash
  • 1 c. sour cream
  • 2 beaten egg yolks
  • 2 Tbsp. flour
  • 2 stiffly beaten egg whites
  • 1 1/2 c. shredded Cheddar cheese
  • 1/3 c. fine bread crumbs
  • 1 Tbsp. butter, melted
  • 4 slices crisp bacon, crumbled and drained
  • salt
  • parsley

Directions

  1. 1
    Cook squash until tender, 15 to 20 minutes.
  2. 2
    Drain and sprinkle with salt.
  3. 3
    Set aside a few slices for garnish.
  4. 4
    Mix sour cream, egg yolks and flour; fold in egg whites.
  5. 5
    In a 12 x 7 1/2 x 2-inch baking dish, put half the squash, then 1/2 the egg mixture. Sprinkle with 1/2 the cheese.
  6. 6
    Layer remaining squash, egg mixture and cheese.
  7. 7
    Combine bread crumbs and butter; sprinkle over top.
  8. 8
    Top with bacon and parsley.
  9. 9
    Bake at 350° for 20 to 25 minutes.

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