Simple Zucchini Parmesan

1. 1

   Simmer the chopped zucchini in salted water for 6 to 7 minutes and drain.

2. 2

   In a saucepan over low heat, combine the sour cream, butter, 2 tablespoons of Parmesan cheese, salt and paprika.

3. 3

   Remove from the heat and stir in the egg.

4. 4

   Combine this with the drained zucchini, put into a lightly oiled casserole dish and top with the buttered bread crumbs and more Parmesan.

5. 5

   Bake 20 minutes at 375F (190C).

No additional tips available.