End of summer use of all the zucchini and tomatoes you've grown.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

386 calories; protein 9.1g 18% DV; carbohydrates 19.2g 6% DV; fat 30.2g 47% DV; cholesterol 81.4mg 27% DV; sodium 412mg 17% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
09/18/2015
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 better but I don't think that this recipe needed it at all. The lovely fresh veggies are already snuggled in a warm smoosh of cheese and sour cream that I don't think the bacon really added anything other than an additional serving of guilt. Well no not really - we ate this up heartily. Children included. It reminds me of a Thanksgiving side dish that I've adopted from my grandmother's recipes that is squash and zucchini (no tomatoes nor french fried onions though) baked w/ mayo sour cream parm and Velveeta. Veggies made sinful! This WAS a great recipe though and we'll gladly make it again! Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/25/2015
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. Read More
Rating: 4 stars
09/18/2015
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 better but I don't think that this recipe needed it at all. The lovely fresh veggies are already snuggled in a warm smoosh of cheese and sour cream that I don't think the bacon really added anything other than an additional serving of guilt. Well no not really - we ate this up heartily. Children included. It reminds me of a Thanksgiving side dish that I've adopted from my grandmother's recipes that is squash and zucchini (no tomatoes nor french fried onions though) baked w/ mayo sour cream parm and Velveeta. Veggies made sinful! This WAS a great recipe though and we'll gladly make it again! Read More