1 pound of zucchini or yellow crookneck squash, sliced 1/4 thick (4 cups) 1/2 cup of sour cream 1 beaten egg yolk 1 tablespoon of all purpose flour 1/4 teaspoon of onion salt 1/8 teaspoon of pepper 3/4 cup of shredded cheddar cheese 1 egg white 2 tablespoons of seasoned fine dry bread crumbs 1 teaspoon of margarine or butter, melted
Preheat oven to 350ºF. In a medium saucepan cook zucchini or yellow crookneck squash, covered, in a small amount of boiling water for 3 - 5 minutes or till tender. Drain well. Spread evenly into 8x1/12 inch round baking dish. In a bowl combine sour cream, egg yolk, flour, onion, salt, pepper. Stir in cheese. In a bowl beat egg white till stiff peaks form (tips stand straight). Fold beaten egg white into sour cream mixture. Spoon atop squash. In a small bowl, combine bread crumbs and ,melted margarine or butter, sprinkle over egg mixture. Bake in a 350ºF. oven for 20 to 25 minutes or till golden. Makes 6 servings
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