HOME-GROWN ZUCCHINI AND TOMATO CHEDDAR BAKE

Home-Grown Zucchini and Tomato Cheddar Bake image

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

Provided by Renie Lawhon

Categories Side Dish Vegetables Squash Summer Squash

Time 1h

Yield 8

Number Of Ingredients 10

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

Steps:

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.
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.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish.
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.
Bake in the preheated oven until set and bubbling, about 30 minutes.

Nutrition Facts : Calories 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, Sodium 412 mg, Sugar 2.8 g