Cheddar-Zucchini Puff (From Better Homes & Gardens)

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READY IN: 50mins
Recipe by AngieME

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 Nutrition

  • 1 lb zucchini (4 c) or 1 lb crookneck yellow squash, sliced 1/4 (4 c)
  • 12 cup sour cream
  • 1 beaten egg yolk
  • 1 tablespoon flour
  • 14 teaspoon onion salt
  • 18 teaspoon pepper
  • 34 cup shredded cheddar cheese
  • 1 egg white
  • 2 tablespoons seasoned dry bread crumbs
  • 1 teaspoon butter, melted


  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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