Ingredients for Zucchini Cheddar Casserole
- 2 medium zucchini (about 2 cups chopped)
- 1 cup sour cream
- 2 large eggs, separated
- 1/4 cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 1/4 cup cooked crumbled bacon
- 1/2 cup bread crumbs
- 2 tablespoons melted butter
- 1/2 teaspoon salt
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How to Make Zucchini Cheddar Casserole
- Preheat oven to 350°F (175°C).
- Grease a 13x9 inch baking dish.
- Steam or sauté 2 medium zucchini (about 2 cups chopped) in a small amount of water until tender, about 15 minutes. Drain well and sprinkle with 1/2 teaspoon salt.
- In a medium bowl, lightly beat 2 large egg yolks.
- Stir in 1 cup sour cream and 1/4 cup all-purpose flour until smooth.
- In a separate bowl, beat 2 large egg whites until stiff peaks form.
- Gently fold the egg whites into the sour cream mixture.
- Layer half of the zucchini in the prepared baking dish. Top with half of the sour cream mixture and 1 cup shredded cheddar cheese.
- Sprinkle with 1/4 cup cooked crumbled bacon.
- Repeat layers with remaining zucchini, sour cream mixture, and cheese.
- In a small bowl, combine 1/2 cup bread crumbs and 2 tablespoons melted butter.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake uncovered for 20-25 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
16g
Fat
94g
Carbs
7g
