Zucchini Casserole With Saffron

• 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

1. Combine panko or regular bread crumbs with 2 T melted butter, set aside.
2. Cook zucchini in 1/4 c water until just tender. Drain and reserve.
3. In a small sauce pan combine sour cream, cheddar and 2 T melted butter. Over low heat, cook , stirring, until cheese begins to melt. Remove from heat stir in egg yolks, saffron and chives, salt. Pour sauce over the zucchini. Place in 2 qt buttered casserole. Sprinkle with the reserved bread crumbs and sprinkle with slivered almonds. Bake at 350 degrees for approximately 20 minutes or until heated through.

zucchini, sour cream, cheddar cheese, egg yolks, t butter, t, saffron threads, salt, regular bread, t butter, t

Taken from www.epicurious.com/recipes/member/views/zucchini-casserole-with-saffron-52458371 (may not work)