Bacon Cheese Zucchini

The savory flavor of the bacon adds to this hearty and delicious dish.


  • 6 cups thinly sliced unpeeled zucchini
  • 4 to 6 slices Fischer's Bacon, crisply cooked, drained and crumbled
  • 2 egg yolks, slightly beaten
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups shredded cheddar cheese
  • 2 stiffly beaten egg whites
  • 1 tablespoon butter
  • 1/4 cup dry bread crumbs
  • 2-3 green onions, sliced


  1. Simmer zucchini in salted water until tender; drain and sprinkle with a little salt. Preheat oven to 350 degrees.
  2. In mixing bowl, combine egg yolks, sour cream and flour. Mix in egg whites.
  3. Place half of the cooked zucchini in a shallow baking dish; top with half of the egg mixture, half of the shredded cheese and all of the crumbled bacon.
  4. Repeat with remaining zucchini and egg mixture, as well as cheese. Melt butter; mix with breadcrumbs. Sprinkle over casserole evenly.
  5. Bake for 20 to 25 minutes.
  6. Garnish with green onions.
8 - 10
prep time
total time