Simple Zucchini Parmesan
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
zucchini
unpeeled, chopped |
|
| ¼ | cup |
sour cream
|
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
Parmesan cheese
|
*
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
paprika
|
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | x |
bread crumbs
buttered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
zucchini
unpeeled, chopped |
|
| 59 | ml |
sour cream
|
|
| 15 | ml |
butter
|
|
| 1 | x |
Parmesan cheese
|
*
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
paprika
|
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | x |
bread crumbs
buttered |
*
|
Directions
Simmer the chopped zucchini in salted water for 6 to 7 minutes and drain.
In a saucepan over low heat, combine the sour cream, butter, 2 tablespoons 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℉ (190℃).
