Zucchini Puff

This is equally good for a ladies lunch or a light supper served with a salad. It was a big hit at my home.
Zucchini Puff
Zucchini Puff

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lb. zucchini or yellow squash (sliced 1/4 inch thick) 7 cups

  • 1

    c. dairy sour cream

  • 3

    egg yolks, beaten

  • 2

    T. all purpose flour (GF flour blends work well too)

  • 1/2

    tsp. onion salt (I sauteed 1/2 diced onion instead()

  • 1/4

    tsp. pepper

  • 1.5

    c. shredded Cheddar

  • 3

    egg whites

  • 4

    T. seasoned bread crumbs (I use GF bread crumbs)

  • 2

    tsp. butter

Directions

In a medium saucepan cook squash, covered in a small amount of water for 3 to 5 minutes. Drain well and spread evenly into a 9x13 pan. In a bowl combine sour cream, egg yolk, flour, onion, salt and pepper. Stir in cheese. In a bowl beat egg whites until fluffy stiff peaks form. Fold into sour cream mixture. Spoon onto squash. Mix bread crumbs and butter together and sprinkle over dish. Bake at 350 degrees for 20 to 25 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: