6 c. thinly sliced, unpared zucchini, cooked & drained
2 slightly beaten egg yolks
1 c. dairy sour cream
2 tbsp. all purpose flour
2 stiffly beaten egg whites
1 1/2 c. shredded cheddar cheese
6 slices bacon, cooked
1 tbsp. butter, melted
1/4 c. fine dry bread crumbs

Salt cooked squash. Mix next 3 ingredients; fold in whites. Layer half the squash, egg mixture and cheese in 12" x 7 1/2" x 2" baking dish, crumble bacon, sprinkle on top. Repeat layers. Mix butter and crumbs; sprinkle over. Bake at 350 degrees for 20 to 25 minutes. Serves 8 to 10.