Zucchini Cheese Casserole

6 cups thinly sliced zucchini
2 egg yolks, slightly beaten
1 cup sour cream
2 Tbsp all purpose flour
2 stiffly beaten egg whites
1 1/2 cups shredded cheddar cheese
4 - 6 slices bacon, crisply cooked, drained, and crumbled
3 Tbsp Delizia Butter Extra Virgin Olive Oil
1 Tbsp Delizia Garlic Extra Virgin Olive Oil
1/4 cup fine dry bread crumbs

Simmer squash in salted water until tender, drain, and sprinkle with a little salt. In mixing bowl, combine egg yolks, sour cream, and flour. Fold in egg whites. Place half of the cooked squash in a shallow 2 quart baking dish, top with half of the egg mixture, half of the shredded cheese and all of the crumbled bacon.

Repeat with remaining squash and egg mixture and cheese. Heat Butter and Garlic oils, and stir bread crumbs. Sprinkle over casserole. Bake at 350 degrees for 20-25 minutes.

Makes 8-10 servings