"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cheddar Zucchini Casserole Recipe

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This recipe for Cheddar Zucchini Casserole, by , is from The Seymore's and their Friends Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Settlemyer
Added: Wednesday, October 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds zucchini, sliced (6 cups)
salt and pepper
1 c sour cream
2 eggs, divided
2 T flour
1 1/2 c Cheddar cheese, shredded
6 slices bacon, cooked until crisp, drained, crumbled
1/2 c bread crumbs
1 T melted butter

Directions:
Directions:
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, slightly 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 12x7 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.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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