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Dutch Oven Zucchini With Cheddar & Bacon
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| 6 cups | thinly sliced unpeeled zucchini |
| 2 | egg yolks, slightly beaten |
| 1 cup | sour cream |
| 2 tablespoons | flour |
| 2 | egg whites, stiffly beaten |
| 1 1/2 cups | cheddar cheese, grated |
| 4-6 slices | bacon, crisply cooked, drained, & crumbled |
| 1 tablespoon | butter |
| 1/4 cup | finely bread crumbs |
Simmer squash in salted water until tender, drain and sprinkle with a little salt. In mixing bowl, combine egg yolks, sour cream and flour. Fold in egg whites. Place half of the cooked squash in a 10 inch Dutch oven; top with half of the egg mixture, half of the cheese, and all of the crumbled bacon. Repeat with the remaining squash, egg mixture and cheese. Melt butter; stir in bread crumbs. Sprinkle over casserole. Cover and bake using 10-12 briquettes bottom and 14-16 briquettes top for 20 to 25 minutes.
Serves 8 to 10
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