Cheddar-Zucchini Puff (From Better Homes & Gardens)

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.

• Ready In: 50 mins
• Serves: 6
• Yields: 1 pan

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.