home-grown zucchini and tomato cheddar bake

Ingredients

• Servings: 8
• 3 cups thinly sliced zucchini
• 3 cups chopped roma (plum) tomatoes
• 1 tablespoon lemon-flavored olive oil
• 2 egg, separated
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 1/4 teaspoon herb seasoning blend (such as spice island® citrus herb)
• 6 slices cooked bacon, crumbled
• 1 1/2 cups shredded cheddar cheese
• 1 cup french-fried onions

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• combine zucchini, tomatoes, and olive oil in a saucepan over medium-low heat; cook and stir until zucchini and tomatoes are tender, 15 to 20 minutes. drain liquid from saucepan.
• lightly beat egg yolks in a bowl until smooth; mix in sour cream, flour, and herb seasoning blend. beat egg white in a separate bowl until thickened; fold into sour cream mixture.
• preheat oven to 350 degrees f (175 degrees c). grease an 8x10-inch baking dish.
• layer 1/2 of the zucchini mixture, 1/2 of the sour cream mixture, 1/2 of the bacon, and 1/2 of the cheddar cheese, respectively in the prepared baking dish. repeat layering with remaining ingredients and top with french-fried onions.
• bake in the preheated oven until set and bubbling, about 30 minutes.