Home-Grown Zucchini And Tomato Cheddar Bake Recipe

Name: Home-Grown Zucchini And Tomato Cheddar Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups thinly sliced zucchini; 3 cups chopped roma (plum) tomatoes; 1 tablespoon lemon-flavored olive oil; 2 egg, separated; 1 cup sour cream; 2 tablespoons all-purpose flour; 1/4 teaspoon herb seasoning blend (such as Spice Island(R) Citrus Herb); 6 slices cooked bacon, crumbled; 1 1/2 cups shredded Cheddar cheese; 1 cup French-fried onions

Servings: persons

3 cups thinly sliced zucchini
3 cups chopped roma (plum) tomatoes
1 tablespoon lemon-flavored olive oil
2 egg, separated
1 cup sour cream
2 tablespoons all-purpose flour
1/4 teaspoon herb seasoning blend (such as Spice Island(R) Citrus Herb)
6 slices cooked bacon, crumbled
1 1/2 cups shredded Cheddar cheese
1 cup French-fried onions

1
Combine zucchini, tomatoes, and olive oil in a saucepan over medium-low heat; cook and stir until zucchini and tomatoes are tender, 15 to 20 minutes. Drain liquid from saucepan.
2
Lightly beat egg yolks in a bowl until smooth; mix in sour cream, flour, and herb seasoning blend. Beat egg white in a separate bowl until thickened; fold into sour cream mixture.
3
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish.
4
Layer 1/2 of the zucchini mixture, 1/2 of the sour cream mixture, 1/2 of the bacon, and 1/2 of the Cheddar cheese, respectively in the prepared baking dish. Repeat layering with remaining ingredients and top with French-fried onions.
5
Bake in the preheated oven until set and bubbling, about 30 minutes.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 3 cups thinly sliced zucchini, 3 cups chopped roma (plum) tomatoes, 1 tablespoon lemon-flavored olive oil, 2 egg, separated, and more.

Yes, Home-Grown Zucchini And Tomato Cheddar 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.

Home-Grown Zucchini And Tomato Cheddar Bake

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