6 c. thinly sliced zucchini
2 slightly beaten eggs
1 c. dairy sour cream
2 tbsp. all purpose flour
4 slices crisp bacon, crumbled
2 stiffly beaten egg whites
1 1/2 c. shredded cheddar cheese
1/3 c. dry bread crumbs
1 tbsp. melted butter

Preheat oven to 350 degrees.

Cook squash until tender, in boiling salted water. Drain thoroughly. Reserve a few slices of squash for garnish. Mix together egg yolks sour cream, and flour. Fold in egg whites. Layer half the squash, egg mixture and cheese in a 12" x 7 1/2" x 2" baking dish. Sprinkle bacon over. Repeat layers. Combine crumbs and butter. Sprinkle around edge. Arrange reserved squash on top. Bake 20 to 25 minutes. Garnish with parsley sprig. Serves 8 to 10.

2 pounds of yellow crookneck summer squash can be used.

Bacon bits can be substituted.