July 22, 2010

Cheddar Zucchini Casserole

Cook Time: 25 minutes

Total Time: 25 minutes

  • 2 pounds zucchini, sliced (approximately 6 cups)
  • salt and pepper
  • 1 cup sour cream
  • 2 eggs, divided
  • 2 tablespoons flour
  • 1 1/2 cups Cheddar cheese, shredded
  • 6 slices bacon, cooked until crisp, drained, crumbled
  • 1/2 cup bread crumbs
  • 1 tablespoon melted butter

Preparation:

Cook zucchini in a small amount of salted water until tender, about 15 minutes. Drain and sprinkle with salt and pepper. In a medium bowl, sightly beat egg yolks; stir in sour cream and flour. In another bowl, beat egg whites until stiff; fold into the sour cream mixture. In a baking dish, about 12 x 7-inches, layer half of the zucchini, half of the sour cream mixture, and half the Cheddar cheese; sprinkle with all of the crumbled bacon. Repeat layers of zucchini, sour cream mixture, and cheese. Toss bread crumbs with melted butter; sprinkle over the top of the casserole. Bake, uncovered, at 350° for 20 to 25 minutes.
Serves 6 to 8.                            

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