2 lbs. zucchini
1 c. sour cream
2 egg yolks, beaten
2 tbsp. flour
2 egg whites, beaten
1 1/2 c. shredded cheddar cheese
4 slices bacon, crisp and crumbled
1/2 c. fine bread crumbs buttered

Slice zucchini to make 6 cups. Cook covered in small amount of water with a little salt, until tender. Drain. Reserve a few slices for top.

Mix sour cream with egg yolks and flour; fold in egg whites. In a buttered baking dish layer 1/2 of the zucchini, sprinkle of bacon and cheese. Repeat layers and sprinkle bread crumbs on top.

Bake uncovered 25 minutes or until browned in 350 degree oven.