Garden zucchini with cheese
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Zucchini |
| ¼ | cup | All-Purpose Flour |
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Dried Oregano Leaves |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Olive Oil -- or |
| Vegetable Oil | ||
| 2 | mediums | Tomatoes -- sliced |
| 1 | cup | Dairy Sour Cream |
| ½ | cup | Grated Parmesan Cheese |
Directions
Preheat oven ot 350'. Lightly grease 8-by-8-by-2-inch baking dish. With = stiff brush, scrub zucchini well. Cut crosswise in ¼ inch slices. In medium bowl, combine flour with ½ teaspoon salt and ½ teaspoon=20 oregano and ⅛ teaspoon pepper. Toss zucchini slices in seasoned flour = to=20 coat them well. Slowly heat oil in large, heavy skillet. Saute zucchini until golden brown, about 4 minutes on each side. Drain Cover bottom of baking dish with zucchini. Top with tomato slices.=20 Combine sour cream, rest of salt, oregano, and pepper, and spread evenly = over tomato slices. Then sprinkle with grated cheese. Bake 30-35 minutes, or until cheese is melted and zucchini is tender.
Recipe By : Hammond Times newspaper, 93/08/11 File
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