3 c. chopped zucchini
1 egg, separated
1/2 c. sour cream
1 tbsp. flour
1/4 tsp. salt
1 c. grated cheddar cheese
4 slices cooked bacon, crisp
4 tbsp. bacon drippings
1/2 c. bread crumbs

Simmer squash about 10 minutes until tender; drain. Sprinkle with salt. Combine egg yolk, sour cream and flour. Fold in stiffly beaten egg white. Place half of the squash in a casserole. top with half of the egg mixture, half the cheese and all of the bacon. Repeat layers of squash, cheese and egg mixture. Stir bread crumbs in bacon grease and pour over top. Bake at 350 degrees for 20 to 25 minutes.