Home-Grown Zucchini and Tomato Cheddar Bake

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

Step: 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.

Step: 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.

Step: 3

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish.

Step: 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.

Step: 5

Bake in the preheated oven until set and bubbling, about 30 minutes.

Per Serving: 386 calories; protein 9.1g; carbohydrates 19.2g; fat 30.2g; cholesterol 81.4mg; sodium 412mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .