Saturday, July 16, 2011

Zucchini Puff Casserole

It's summer and I can guarantee you that we will make this recipe at least 6-8 times before the zucchini surplus is over.  I found this recipe years ago in a cookbook.  I wish  I could remember the book, but all I know, is the cover was red and white check.  Any ideas readers?  LOL  

Everyone knows my love for cheese.  What I love about this recipe is it's easy, yummy and has the BEST cheese topping.  I wanted to post this recipe next week but I just found a blog hop on Julie's Eats and Treats and I want to participate.  I am here late Saturday night frantically writing up the post and recipe.  It's crazy how the foodie in me can get CRAZY excited about these little things in life.  But, they do make me happy...LOL

My oldest daughter absolutely loves this recipe.  It is her favorite.  I usually make 2 large pans and we eat it for every meal.  I have never tried the topping on any other veggie but I bet it would be just as yummy on any squash that you have in your garden or get from a friend.  ENJOY!

 Zucchini Cheddar Puff

2 lb. zucchini or yellow squash (sliced 1/4 inch thick) 7 cups
1 c. dairy sour cream
2 egg yolk, beaten
2 T. all purpose flour (GF flour blends work well too)
1/2 tsp. onion salt
1/4 tsp. pepper
1.5 c. shredded Cheddar
3 egg white
4 T. seasoned bread crumbs (I use GF bread crumbs)
2 tsp. butter

1.  In a medium saucepan cook squash, covered in a small amount of water for 3 to 5 minutes. Drain well and spread evenly into a 9X13 pan.

 2.  In a bowl combine sour cream, egg yolk, flour, onion, salt and pepper. Stir in cheese. 

3.  In a bowl beat egg whites until fluffy stiff peaks form. Fold into sour cream mixture. Spoon onto squash. Mix bread crumbs and butter together and sprinkle over dish. 

4.  Bake at 350 degrees for 20 to 25 minutes.

NOTES:  I like a lot of the "puff" on my zucchini, I have made the recipe 1.5 times and it works well.  This recipe heats very well in the microwave the next day.

Written by Sherron Watson

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