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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Zucchini Souffle Casserole Recipe

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This recipe for Zucchini Souffle Casserole is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds zucchini
2 eggs; separated
2 tbsp. flour
1 tsp salt
1 pint sour cream
1/2 cup dry bread crumbs
2 tbsp. melted butter
1/2 cup shredded cheddar cheese
5 slices cooked bacon; crumbled
Directions:
Directions:
Wash and slice zucchini; cook in boiling salted water until tender-crisp (about 2 minutes). Drain well. Beat egg yolks until fluffy; stir in flour, salt and sour cream until smooth. Beat egg whites until stiff; fold into sour cream mixture.

To assemble, place half the cooked zucchini in a greased 2 quart casserole, sprinkle with all the bacon and pour half of the sour cream mixture over all; arrange another layer of the remaining squash, and over it pour the remaining sour cream mixture. Mix the bread crumbs, butter and cheese until blended; sprinkle over the top. Bake in a moderate over 350º F for 45 minutes.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This was found in Grandma Clara Ready's recipes; it was typed not noting where it came from. It must have been a good recipe it sounds really good.

 

 

 

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