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  • 4 to 5 medium zucchini, about 1 1/2 pounds
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon dried leaf basil
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 2 tomatoes, sliced
  • 1 cup sour cream
  • 1/2 cup grated Parmesan cheese
Butter an 8-inch square baking dish. Scrub zucchini and cut into 1/4-inch slices. In a medium bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper. Toss zucchini slices with the seasoned flour, coating slices thoroughly. Heat oil over medium low heat in a large skillet. Sauté zucchini slices in batches until golden brown, about 4 minutes on each side. Drain well and repeat until all zucchini is browned. In a bowl, combine sour cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper. Place zucchini slices in baking dish. Top zucchini with tomato slices; spread sour cream mixture over tomatoes, then sprinkle with Parmesan cheese. Bake at 350° for about 30 minutes, or until zucchini is tender. Serves 6.
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