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RECIPE: Zucchini Cheddar Puff
2 lb. zucchini or yellow squash (sliced 1/4 inch thick) 7 cups
1 c. dairy sour cream
2 egg yolk, beaten
2 T. all purpose flour (may use gluten free)
1/2 tsp. onion salt
1/4 tsp. pepper
1.5 c. shredded Cheddar
3 egg white
4 T. seasoned bread crumbs (I use GF bread crumbs)
2 tsp. butter
In a medium saucepan, cook squash, covered, in a small amount of water for 3 to 5 minutes. Drain well and spread evenly into a 9X13 pan.
In a bowl, combine sour cream, egg yolk, flour, onion, salt and pepper. Stir in cheese.
In a bowl, beat egg whites until fluffy stiff peaks form. Fold into sour cream mixture. Spoon onto squash. Mix bread crumbs and butter together and sprinkle over dish. Bake at 350 degrees for 20 to 25 minutes.
This dish can easily be reheated in the microwave.