Ingredients
5 medium zucchini, sliced thin
3/4 c sour cream
3/4 c cheddar cheese, shredded
2 egg yolks, beaten
2 T butter, melted
2 T chives, chopped
1/4 t saffron threads, crumbled
1/2 t salt
1/3 c panko or regular bread crumbs
2 T butter, melted
2 T slivered almonds
Preparation
Preheat oven to 350 degrees Toss bread cumbs with 2 T melted butter. Set aside In saucepan cook zucchini in 1/4 c water until just tender, drain and set aside. In small saucepan over low heat, combine sour cream, cheddar, melted butter, cook, stirring until cheese begins to melt. Remove from heat stir in egg yolks, saffron, chives and salt. Transfer to buttered 2 qt casserole, top with prepared breadcrumbs and sprinkle with slivered almonds. Bake for approximately 20 minutes or until heated through.
