| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Zucchini |
| 1/4 | c | All-Purpose Flour |
| 1 1/2 | t | Salt |
| 1 1/2 | t | Dried Oregano Leaves |
| 1/4 | t | Pepper |
| 1/4 | c | Olive Oil, or |
| Vegetable Oil | ||
| 2 | Tomatoes, sliced | |
| 1 | c | Dairy Sour Cream |
| 1/2 | c | Grated Parmesan Cheese |
INSTRUCTIONS
Preheat oven ot 350'. Lightly grease 8-by-8-by-2-inch baking dish. With stiff brush, scrub zucchini well. Cut crosswise in 1/4 inch slices. In medium bowl, combine flour with 1/2 teaspoon salt and 1/2 teaspoon=20 oregano and 1/8 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God cares”