Zucchini Puff

By á-3070

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

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

Details

Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

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.