2 lb. yellow summer or zucchini squash
1 c. sour cream
2 egg yolks, beaten
2 tbsp. flour
2 stiffly beaten egg whites
1 1/2 c. shredded Cheddar cheese
4 slices bacon, crumbled
1/3 c. fine dry bread crumbs
1 tbsp. butter, melted

Slice unpeeled squash and cook until tender; drain. Mix sour cream, egg yolks and flour. Fold in egg whites. In baking dish layer squash, egg mixture, cheese and bacon. Repeat. Combine crumbs and butter. Sprinkle atop squash. Bake, uncovered at 350 degrees for 20-25 minutes. Serves 8-10.