Zucchini and Cheddar Cheese Casserole

Zucchini and Cheddar Cheese Casserole

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Everyone that has tried this casserole has had to have the recipe. It makes a lot. You can size it down. It's a meal in itself plus a great side dish for gatherings. It's a must have recipe. Enjoy!

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Serving Size / Yield

10 servings

Ingredients

  • 6 C. thinly sliced unpeeled zucchini
  • 2 egg yolks, slightly beaten
  • 1 C. sour cream
  • 2 Tbsp. all-purpose flour
  • 2 stiffly beaten egg whites
  • 1 1/2 C. shredded Cheddar cheese
  • 4 to 6 slices bacon, crisply cooked, drained, and crumbled
  • 1 Tbsp. butter
  • 1/4 C. fine dry bread crumbs

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Directions

Simmer squash in salted water until tender; drain and sprinkle with a little salt. In mixing bowl, combine egg yolks, sour cream, and flour. Fold in egg whites. Place half of the cooked squash in a shallow 2-quart baking dish; top with half of the egg mixture, half of the shredded cheese, and all of the crumbled bacon. Repeat with remaining squash and egg mixture and cheese. Melt butter; stir in bread crumbs. Sprinkle over casserole. Bake at 350° for 20 to 25 minutes. Baked zucchini recipe serves 8 to 10.

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