Name: Home-Grown Zucchini and Tomato Cheddar Bake recipe
Ingredients: 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;¼ teaspoon herb seasoning blend (such as Spice Island® Citrus Herb);6 slices cooked bacon, crumbled;1 ½ cups shredded Cheddar cheese;1 cup French-fried onions

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Ingredients

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 ¼ teaspoon herb seasoning blend (such as Spice Island® Citrus Herb) 6 slices cooked bacon, crumbled 1 ½ cups shredded Cheddar cheese 1 cup French-fried onions

Nutrition Info

385.7 calories carbohydrate: 19.2 g cholesterol: 81.4 mg fat: 30.2 g fiber: 1.3 g protein: 9.1 g saturatedFat: 12.9 g servingSize: - sodium: 412 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 servings

Recipe Note

End of summer use of all the zucchini and tomatoes you've grown.

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