2 lb. crookneck summer squash or zucchini
1 c. dairy sour cream
2 beaten egg yolks
2 tbsp. all-purpose flour
2 stiffly beaten egg whites
1 1/2 c. shredded Cheddar cheese (optional)
4 slices bacon, crisply cooked, drained & crumbled
1/3 c. fine dry bread crumbs
1 tbsp. butter, melted

Scrub squash; cut ends off. Do not peel. Slice to make 6 cups. Cook covered in small amount of boiling salted water until tender, 15-20 minutes. Drain well; sprinkle with salt.

Mix sour cream, egg yolk and flour; fold in egg whites. In a 12 x 7 1/2 x 2 inch baking dish layer half of the squash, half the egg mixture and half the cheese; sprinkle bacon on top. Repeat layers of squash egg and cheese.

Combine crumbs and butter; sprinkle atop. Bake uncovered at 350 degrees for 20-25 minutes. Makes 8-10 servings.