| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Zucchini |
| 1/4 |
c |
All-Purpose Flour |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Dried Oregano Leaves |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Olive Oil — or |
|
|
Vegetable Oil |
| 2 |
md |
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
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