Zucchini Casserole
6 cups thinly sliced zucchini
2 slightly beaten egg yolks
1 cup dairy sour cream
2 tablespoons all purpose flour
2 beaten egg whites
11/2 cups sharp cheddar cheese, shredded
6 slices crisp bacon, crumbled
1 teaspoon margarine or butter
1/4 cup dry bread crumbs
Simmer squash until tender. Do not overcook, however. Drain well. Salt
to taste. Combine egg yolks, sour cream and flour. Fold in beaten egg
whites. Put half of squash in buttered baking dish. Then a layer of half
the egg mixture, a layer of half the cheese and all of the bacon. Then
add a layer of the remaining zucchini, egg mixture and cheese. Melt
butter and coat bread crumbs. Top casserole with buttered crumbs. Bake
at 350° for 20 to 25 minutes, or until hot and bubbly.
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