Cheddar-Squash Bake Recipe

Name: Cheddar-Squash Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 lb. zucchini or crookneck squash; 1 c. sour cream; 2 beaten egg yolks; 2 Tbsp. flour; 2 stiffly beaten egg whites; 1 1/2 c. shredded Cheddar cheese; 1/3 c. fine bread crumbs; 1 Tbsp. butter, melted; 4 slices crisp bacon, crumbled and drained; salt; parsley

Servings: persons

2 lb. zucchini or crookneck squash
1 c. sour cream
2 beaten egg yolks
2 Tbsp. flour
2 stiffly beaten egg whites
1 1/2 c. shredded Cheddar cheese
1/3 c. fine bread crumbs
1 Tbsp. butter, melted
4 slices crisp bacon, crumbled and drained
salt
parsley

1
Cook squash until tender, 15 to 20 minutes.
2
Drain and sprinkle with salt.
3
Set aside a few slices for garnish.
4
Mix sour cream, egg yolks and flour; fold in egg whites.
5
In a 12 x 7 1/2 x 2-inch baking dish, put half the squash, then 1/2 the egg mixture. Sprinkle with 1/2 the cheese.
6
Layer remaining squash, egg mixture and cheese.
7
Combine bread crumbs and butter; sprinkle over top.
8
Top with bacon and parsley.
9
Bake at 350u00b0 for 20 to 25 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. zucchini or crookneck squash, 1 c. sour cream, 2 beaten egg yolks, 2 Tbsp. flour, and more.

Yes, Cheddar-Squash Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar-Squash Bake

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