Zucchini Parmesan
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
2/2 teaspoon dried leaf basil
3/4 teaspoon ground black pepper
4/4 cup olive oil 2 tomatoes, sliced 1 cup sour cream
5/2 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. Saute=E9 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=B0 for about
30 minutes, or until zucchini is tender. Serves 6.
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