Home-Grown Zucchini and Tomato Cheddar Bake

Home-grown zucchini and tomatoes are baked in a Cheddar cheese and egg base creating a delightful side dish for end-of-summer produce.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 386 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 1 ½ cups shredded Cheddar cheese
• 1 cup French-fried onions
• 3 cups thinly sliced zucchini
• 6 slices cooked bacon, crumbled
• 3 cups chopped roma (plum) tomatoes
• 1 tablespoon lemon-flavored olive oil
• 2 egg, separated
• ¼ teaspoon herb seasoning blend (such as Spice Island® Citrus Herb)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish.

Step 4

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.

Step 5

Bake in the preheated oven until set and bubbling, about 30 minutes.