Zucchini-Cheddar Casserole Recipe
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Zucchini-Cheddar Casserole

2 pounds zucchini, sliced (6 cups)
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 butter or margarine, melted

Cook zucchini in a small amount of salted water until tender, about 15 minutes. Drain and sprinkle with salt.

Lightly beat egg yolks; mix with sour cream and flour. Beat egg whites until stiff; fold into 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 cheese; sprinkle with bacon. Repeat layers of zucchini, sour cream mixture, and cheese. Combine crumbs and butter; sprinkle over the top of the casserole.

Bake, uncovered, at 350 degrees for 20 to 25 minutes.

Serves 6 to 8.


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