Recipe: Zucchini Baked in Sour Cream

Zucchini Baked in Sour Cream
Source: Old Capital Cookbook by the Monterey History and Art Association - Monterey, California
Servings: 6

6 small zucchini, cut into 1/2-inch-thick slices
1 cup shredded Cheddar cheese
2/3 cup sour cream
1 tablespoon butter or margarine, melted
1/2 teaspoon salt
3 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan cheese

Cook zucchini in small amount of boiling water in a large saucepan 6 minutes or until tender; drain. Place zucchini in a 1 1/2-quart casserole; set aside.

Combine cheese, sour cream, butter, and salt in a small saucepan; cook over medium-low heat until cheese melts, stirring constantly. Pour cheese sauce over zucchini. Combine breadcrumbs and Parmesan cheese; sprinkle over casserole.

Bake, uncovered, at 375F for 10 to 12 minutes or until lightly browned.