The savory flavor of the bacon adds to this hearty and delicious dish.

Ingredients

• 6 cups thinly sliced unpeeled zucchini
• 4 to 6 slices Field Bacon, crisply cooked, drained and crumbled
• 2 egg yolks, slightly beaten
• 1 cup sour cream
• 1 1/2 cups shredded Cheddar cheese
• 2 tablespoons all-purpose flour
• 2 stiffly beaten egg whites
• 1 tablespoon butter
• 1/4 cup dry bread crumbs

Directions

1. Simmer squash in salted water until tender; drain and sprinkle with a little salt. Preheat oven to 350 degrees.
2. In mixing bowl, combine egg yolks, sour cream and flour. Mix in egg whites.
3. Place half of the cooked squash in a shallow baking dish; top with half of the egg mixture, half of the shredded cheese and all of the crumbled bacon.
4. Repeat with remaining squash and egg mixture, as well as cheese. Melt butter; mix with breadcrumbs. Sprinkle over casserole evenly.
5. Bake for 20 to 25 minutes.
6. Garnish with green onions