Cheddar Squash Bake

I make this dish year round now, but years ago, I had
to wait for someone to offer the first tender squashes
from their summer garden. I also like to make this mixing
the two squashes. It's very pretty.

2 lbs yellow crookneck summer squash or zucchini

1 cup dairy sour cream

2 beaten egg yolks

2 tbsp all purpose flour

2 stiffly beaten egg whites

1 1/2 cup shredded Cheddar cheese

4 slices bacon, crisp cooked, drained and crumbled

1/3 cup fine dry bread crumbs

1 tbsp butter, melted

Scrub squash; cut off ends. Do not peel. Slice to make 6 cups. Cook, covered, in

a small amount of boiling salted water until tender 15-20 minutes. Drain well;

sprinkle with salt. Reserve a few slices of the squash for garnish. Mix sour cream,

egg yolks and flour; fold in egg whites. In a 12x 7 inch casserole dish or baking pan,

layer half the squash, half the egg mixture and half the cheese; sprinkle bacon atop

of it all. Repeat layers of squash, egg and cheese. Combine crumbs and butter;

sprinkle over the top of the dish. Bake uncovered, in a preheated 350 degree oven

for 20-25 minutes. Top with reserved squash slices and parsley if desired.