Simple Zucchini Parmesan

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℃).