Simple zucchini parmesan
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Zucchini, unpeeled and |
| Chopped | ||
| ¼ | cup | Sour cream |
| 1 | tablespoon | Butter |
| Parmesan cheese | ||
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Paprika |
| 2 | Eggs, slightly beaten | |
| Buttered bread crumbs | ||
Directions
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.