6 c. thinly sliced, unpared zucchini
Salt, to taste
2 slightly beaten egg yolks
1 c. sour cream
2 tbsp. flour
2 stiffly beaten egg whites
1 1/2 c. Cheddar cheese, shredded
6 slices crisply cooked bacon, drained and crumbled
1 tbsp. butter
1/4 c. dry bread crumbs

Combine egg yolks, sour cream and flour; fold into beaten egg whites. Place half of squash in 12 x 7 1/2 x 2 inch baking dish. Cover with half of egg mixture, half of cheese, all of bacon. Repeat layers of squash, egg mixture, cheese. Melt butter and stir in bread crumbs and sprinkle over top of casserole. Bake at 350 degrees, 20 to 30 minutes.