2 lbs. yellow crookneck summer squash
2 beaten egg yolks
1 c. sour cream
2 tbsp. flour
2 stiff beaten egg whites
1 1/2 c. shredded Cheddar cheese (6 oz.)
4 slices bacon, crispy and crumbled
1/3 c. fine dry bread crumbs
1 tbsp. butter, melted