Cheddar-Zucchini Casserole Recipe
2 pounds Zucchini
1 cup sour cream
2 beaten egg yolks
2 teaspoons flour
2 egg whites beaten till stiff
1 1/2 cups shredded cheddar cheese
1/3 cup fine bread crumbs
1 tablespoon butter melted.
Scrub Zucchini, cut off ends. Do not peel. Slice to make 6 cups. In a saucepan add enough water to cover Zucchini boil with lid on pan for 15 to 20 minutes until tender. Drain well, sprinkle with a little salt.
Mix sour cream, egg mixture and half the cheese; fold in egg white. In a 12×7 1/2×2-inch baking dish layer half the squash, half the egg mixture and half the cheese. Repeat layers of squash egg and cheese. Combine crumbs and butter; Sprinkle on top of casserole. Bake uncovered in 350 degrees oven for 20 to 25 minutes. Top with parsley if desired. Makes 8 servings