| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Zucchini, unpeeled and |
|
|
Chopped |
| 1/4 |
c |
Sour cream |
| 1 |
tb |
Butter |
|
|
Parmesan cheese |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Paprika |
| 2 |
|
Eggs, slightly beaten |
|
|
Buttered bread crumbs |
INSTRUCTIONS
Simmer the chopped zucchini (you should have about 3 cups) in salted water
for 6-7 minutes and drain. In a saucepan over low heat, combine the sour
cream, butter, 2 tblespoons of Parmesan cheese, salt and paprika. Remove
from the heat and stir in the egg.
Combine this with the drained zucchini, put into a lightly oiled casserole
dish and top with the buttered bread crumbs and more Parmesan. Bake 20
minutes at 375 degrees.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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