Home-Grown Zucchini and Tomato Cheddar Bake recipe

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Ingredients

3 cups thinly sliced zucchini
3 cups chopped roma (plum) tomatoes
1 tablespoon lemon-flavored olive oil
2 egg, separated
1 cup sour cream
2 tablespoons all-purpose flour
¼ teaspoon herb seasoning blend (such as Spice Island® Citrus Herb)
6 slices cooked bacon, crumbled
1 ½ cups shredded Cheddar cheese
1 cup French-fried onions

Nutrition Info

385.7 calories
carbohydrate: 19.2 g
cholesterol: 81.4 mg
fat: 30.2 g
fiber: 1.3 g
protein: 9.1 g
saturatedFat: 12.9 g
servingSize: -
sodium: 412 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine zucchini, tomatoes, and olive oil in a saucepan over medium-low heat, cook and stir until zucchini and tomatoes are tender, 15 to 20 minutes. Drain liquid from saucepan.

  2. Lightly beat egg yolks in a bowl until smooth, mix in sour cream, flour, and herb seasoning blend. Beat egg white in a separate bowl until thickened, fold into sour cream mixture.

  3. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish.

  4. Layer 1/2 of the zucchini mixture, 1/2 of the sour cream mixture, 1/2 of the bacon, and 1/2 of the Cheddar cheese, respectively in the prepared baking dish. Repeat layering with remaining ingredients and top with French-fried onions.

  5. Bake in the preheated oven until set and bubbling, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

End of summer use of all the zucchini and tomatoes you've grown.

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