Home-Grown Zucchini and Tomato Cheddar Bake Recipe - Allrecipes.com
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Home-Grown Zucchini and Tomato Cheddar Bake

Recipe by  

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

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
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  • Calories
  • 410 kcal
  • 21%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 516 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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