Zucchini Souffle - cooking recipe

Ingredients

1 1/2 to 2 lb. zucchini, thinly sliced
2 eggs, separated
1 c. sour cream
2 Tbsp. flour
1 1/4 c. grated Cheddar cheese
1/4 c. bread crumbs
1 Tbsp. butter

Preparation

Cook zucchini until tender and drain.
Sprinkle with salt, pepper and garlic salt.
Combine egg yolks, sour cream and flour. Beat egg whites until stiff and fold into sour cream mixture. Place 1/2 of zucchini in a baking dish.
Top with 1/2 sour cream mixture and 1/2 of the grated cheese.
Layer remaining zucchini, sour cream mixture and cheese.
Melt butter and stir in bread crumbs.
Sprinkle over top of cheese.
Bake at 350\u00b0 for 25 minutes.
Makes 4 to 6 servings.