Cheddar-Zucchini Puff (From Better Homes & Gardens) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is one way I like to eat zucchini. It's from the Better Homes & Gardens cook book. I often use half zucchini and half yellow crookneck squash and Ritz for the cracker crumbs. Ingredients:
1 lb zucchini (4 c) or 1 lb crookneck yellow squash, sliced 1/4 (4 c) |
1/2 cup sour cream |
1 beaten egg yolk |
1 tablespoon flour |
1/4 teaspoon onion salt |
1/8 teaspoon pepper |
3/4 cup shredded cheddar cheese |
1 egg white |
2 tablespoons seasoned dry bread crumbs |
1 teaspoon butter, melted |
Directions:
1. In medium saucepan, cook zucchini (or squash), covered, in a small amount of boiling water for 3-5 minutes or till tender. Drain well. Spread evenly in 8 x 1 1/2” round baking dish (or 8 square).
2. In a bowl combine sour cream, egg yolk, flour, onion salt, and 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.
3. In a small bowl, combine bread crumbs and melted butter. Sprinkle over egg mixture. Bake in a 350 oven for 20-25 minutes or till golden. Makes 6 servings.
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