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|Home-Grown Zucchini and Tomato Cheddar Bake|
"End of summer use of all the zucchini and tomatoes you've grown."
- 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
- 1/4 teaspoon herb seasoning blend (such as Spice Island® Citrus Herb)
- 6 slices cooked bacon, crumbled
- 1 1/2 cups shredded Cheddar cheese
- 1 cup French-fried onions
|Prep : 15M||Cook : 8M||Ready in : 1H|
- 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.
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