I hate zucchini casserole

Prep time: 40 minutes • Cook time: 35 minutes

Serves 4 to 6

Years ago, Jacqueline Bagnall of Elk Grove had a fabulous recipe that included zucchini layered with sour cream, shrimp and other ingredients. She lost the recipe and was hoping some had it or one similar.

Margaret Bloebaum of Grass Valley shares this recipe from a workplace cookbook that she edited about 20 years ago. It does not have shrimp, but it could easily be added.

INGREDIENTS

2 pounds zucchini, thinly sliced

2 eggs, separated

1 cup sour cream

2 tablespoons flour

Salt and pepper, to taste

1 1/4 cups shredded cheddar cheese

6 slices bacon, cooked crisp and crumbled

1 tablespoon butter

1/4 cup fine bread crumbs

INSTRUCTIONS

Preheat oven to 350 degrees.

Steam zucchini until tender, drain. Combine egg yolks, sour cream and flour. Beat egg whites until stiff and carefully fold into the sour cream mixture. Spread half of the cooked zucchini into an 11-by7-inch baking dish. Sprinkle with salt and pepper to taste. Spread half of the sour cream mixture over zucchini and then sprinkle half of the shredded cheese over sour cream mixture. Sprinkle crumbled bacon on top.

Repeat layer of zucchini, sour cream mixture and cheese. Melt the butter and stir in the bread crumbs. Sprinkle over the top.

Bake at 350 degrees for 20 to 25 minutes.

Per serving: 393 cal.; 17 g pro.; 12 g carb.; 30 g fat (16 sat., 7 monounsat., 2 polyunsat., 5 other); 139 mg chol.; 426 mg sod.; 1 g fiber; 2 g sugar; 70 percent calories from fat.

Green goddess salad dressing

Prep time: 15 minutes

Makes about 1 cup

Toni Westermann of Elk Grove was hoping someone had the green goddess dressing recipe served at Oceano's Restaurant at the Peppermill in Reno.

The Mailbox recently featured a green goddess recipe from a reader. This recipe was created by Erin Walgamuth, who writes a food column for Hometown Recipes. She recommends dividing and freezing leftover anchovy fillets in small ziplock bags, then putting them in a large ziplock freezer bag and freeze to use later.

INGREDIENTS

1 small garlic clove, finely minced

1 to 2 anchovy fillets or to taste, optional

1/2 tablespoon lemon juice (about 1/2 of a small lemon)

1 tablespoon rice vinegar

1/2 tablespoon fresh finely chopped tarragon leaves

1/2 cup finely chopped fresh flat-leaf parsley leaves

1 tablespoon finely chopped shallot

1/2 cup mayonnaise

1/2 cup sour cream

3 pinches sea salt or to taste

2 pinches coarse pepper or to taste

INSTRUCTIONS

Put all ingredients in the food processor or blender and blend until well-combined. Taste to adjust salt and pepper. Serve immediately or place in an airtight container and store in the refrigerator.

Per 1/4 cup: 302 cal.; 6 g pro.; 2 g carb.; 28 g fat (7 sat., 1 monounsat., 1 polyunsat., 19 other); 44 mg chol.; 784 mg sod.; 0 g fiber; 1 g sugar; 88 percent calories from fat.

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