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Home-Grown Zucchini and Tomato Cheddar Bake

Renie Lawhon

"End of summer use of all the zucchini and tomatoes you've grown."
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1 h servings 410 cals
Original recipe yields 8 servings

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

Nutrition Facts

Per Serving: 410 calories; 32.1 g fat; 19.2 g carbohydrates; 10.7 g protein; 86 mg cholesterol; 516 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Home Grown Zucchini & Tomato Cheddar Bake Haiku: "This was delicious. Don't think it needed bacon. (Did I just say that??)" Yes, as most people will agree that bacon DOES make a good thing bette...

I thought it was good. My husband gave it 2-3 stars. I didn't have the seasoning so I used garlic powder, oregano, pepper & parsley. I didn't use bacon and I don't think it needed it.