Cheesy Zucchini Casserole Recipe
Summary
Ingredients
| Zucchini | 3 Medium | |
| Shredded sharp cheddar cheese | 1⁄4 Cup (4 tbs) | |
| Shredded swiss cheese | 1⁄4 Cup (4 tbs) | |
| Sour cream | 1⁄4 Cup (4 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Paprika | 1⁄8 Teaspoon | |
| Egg yolk | 1 | |
| Bacon slices | 3 | |
| Chopped chives | 1 Tablespoon | |
| Breadcrumbs | 1⁄2 Cup (8 tbs) | |
| Melted butter/Margarine | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 191 Calories from Fat 133
% Daily Value*
Total Fat 15 g23.2%
Saturated Fat 8.6 g43.1%
Trans Fat 0 g
Cholesterol 83.6 mg27.9%
Sodium 392.5 mg16.4%
Total Carbohydrates 9 g2.9%
Dietary Fiber 1.7 g6.9%
Sugars 3.2 g
Protein 7 g14.1%
Vitamin A 19.3% Vitamin C 41.2%
Calcium 15.8% Iron 5.1%
*Based on a 2000 Calorie diet
Directions
Place in a lightly greased 1-quart casserole; set aside.
Combine next 6 ingredients in a small saucepan.
Cook over low heat, stirring constantly, until cheese melts.
Remove from heat.
Stir about one-fourth of hot mixture into egg yolk; add to remaining hot mixture, stirring constantly.
Stir in bacon and chives.
Pour over squash.
Combine breadcrumbs and 1 table spoon butter; mix well, and sprinkle over top of casserole.
Bake at 350° for 25 to 30 minutes.
Chef
