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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.
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