6 c. thinly sliced, unpared zucchini, cooked and 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 inch baking dish, crumble bacon, sprinkle atop. Repeat layers. Mix butter and crumbs; sprinkle over. Bake at 350 degrees for 20 to 25 minutes.