Cheddar-Zucchini Puff (From Better Homes & Gardens)

Recipe by AngieME
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READY IN: 50mins
SERVES: 6
YIELD: 1 pan
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb zucchini (4 c) or 1 lb crookneck yellow squash, sliced 1/4 (4 c)
  • 12
  • 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
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DIRECTIONS

  • 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).
  • 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.
  • 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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