| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Cheese, Eggs, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Zucchini |
| 1/4 | c | Flour |
| 1 | t | Salt |
| 1 | t | Oregano |
| 1/4 | t | Ground pepper |
| 1/4 | c | Olive oil |
| 2 | Tomatoes, sliced | |
| 1 | c | Sour cream |
| 1/2 | c | Parmesan cheese |
INSTRUCTIONS
Wash and scrub zucchini well and cut into thin round pieces. Combine flour with half the salt, pepper and oregano in a bowl. Coat zucchini slices in mixture. Heat oil in a skillet and saute' zucchini until brown. Place zucchini in a greased baking dish and top with tomato. Combine sour cream and the rest of the salt, oregano and pepper and spread over tomato slices. Bake 30 minutes at 350 degrees.
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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 171
Total Fat: 19.4g
Cholesterol: 27.3mg
Sodium: 661.7mg
Potassium: 463.3mg
Carbohydrates: 11.6g
Fiber: 2g
Sugar: 5.4g
Protein: 6.3g