2 lbs. yellow summer squash
1 c. sour cream
2 beaten egg yolks
2 tbsp. flour
2 stiffly beaten egg whites
1 1/2 c. shredded cheddar cheese
4 slices bacon, crisp cooked, drained and crumbled
1/3 c. bread crumbs
1 tbsp. butter, melted

Scrub squash; cut off ends. Do not peel. Slice to make 6 cups. Cook, covered, in small amount of boiling salted water until tender, 15-20 minutes. Drain well; sprinkle with salt. Reserve a few slices squash for garnish.

Mix sour cream, egg yolks, and flour; fold in egg whites. In a 12 x 7 1/2 x 2 baking dish layer half the squash, half the egg mixture, and half the cheese; sprinkle bacon on top. Repeat layers of squash, egg, and cheese.

Combine crumbs and butter; sprinkle atop. Arrange reserved squash in a row down middle atop. Bake, uncovered, at 350 degrees for 20-25 minutes. Top with bacon and parsley. Serves 8-10.