Cheddar Zucchini Casserole



2 pounds zucchini, sliced (approximately 6 cups)
salt and pepper
1 cup sour cream
2 eggs, divided
2 tablespoons flour
1 1/2 cups Cheddar cheese, shredded
6 slices bacon, cooked until crisp, drained, crumbled
1/2 cup bread crumbs
1 tablespoon melted butter

1. In a baking dish, about 12 x 7-inches, layer half of the zucchini, half of the sour cream mixture, and half the Cheddar cheese; sprinkle with all of the crumbled bacon. Repeat layers of zucchini, sour cream mixture, and cheese. Toss bread crumbs with melted butter; sprinkle over the top of the casserole. Bake, uncovered, at 350° for 20 to 25 minutes.

Serves 6-8

Diana Rattray Recipe