2 lb. zucchini or yellow squash (sliced 1/4 inch thick) 7 cups
1 c. dairy sour cream
2 egg yolk, beaten
2 T. all purpose flour (GF flour blends work well too)
1/2 tsp. onion salt
1/4 tsp. pepper
1.5 c. shredded Cheddar
3 egg white
4 T. seasoned bread crumbs (I use GF bread crumbs)
2 tsp. butter
In a medium saucepan cook squash, covered in a small amount of water for 3 to 5 minutes. Drain well and spread evenly into a 9X13 pan.
In a bowl combine sour cream, egg yolk, flour, onion, salt and pepper. Stir in cheese.
In a bowl beat egg whites until fluffy stiff peaks form. Fold into sour cream mixture. Spoon onto squash. Mix bread crumbs and butter together and sprinkle over dish. Bake at 350 degrees for 20 to 25 minutes.