I Hate Zucchini Casserole

I Hate Zucchini Casserole

Cook time: 35 minutes Serves: 4 to 6

Jacqueline Bagnall of Elk Grove had a recipe that included zucchini layered with sour cream, shrimp and other ingredients. She lost the recipe.

• Ingredients:

2 pounds zucchini, thinly sliced

2 eggs, separated

1 cup sour cream

2 tablespoons flour

Salt and pepper, to taste

1¼ cups shredded cheddar cheese

6 slices bacon, cooked crisp and crumbled

1 tablespoon butter

¼ cup fine bread crumbs

• Instructions:

Preheat oven to 350 degrees.

Steam zucchini until tender, drain. Combine egg yolks, sour cream and flour. Beat egg whites until stiff and carefully fold into the sour cream mixture. Spread half of the cooked zucchini into an 11-by-7-inch baking dish. Sprinkle with salt and pepper to taste. Spread half of the sour cream mixture over zucchini and then sprinkle half of the shredded cheese over sour cream mixture. Sprinkle crumbled bacon on top. Repeat layer of zucchini, sour cream mixture and cheese. Melt the butter and stir in the bread crumbs. Sprinkle over the top. Bake at 350 degrees for 20 to 25 minutes.

• Per serving: 393 calories; 17 grams protein; 12 grams carbohydrates; 30 grams fat (16 saturated, 7 monounsaturated, 2 polyunsaturated, 5 other); 139 milligrams cholesterol; 426 milligrams sodium; 1 gram fiber; 2 grams sugar; 70 percent calories from fat.