Recipe: Zucchini, Tomato and Cheese Casserole

Zucchini, Tomato & Cheese Casserole
Source: Southern Living Magazine.

2 lbs zucchini
6 roma tomatoes
1 cup sour cream
1/2 cup fresh grated parmesan cheese
1 1/2 cups grated mozzarella cheese
1/3 cup flour
1/2 teaspoon garlic powder
1 teaspoon dried sweet basil leaves
1 teaspoon oregano
1/2 teaspoon salt
olive oil

8 servings

Preheat oven to 350 degrees.

Slice zucchini into 1/4 inch slices.

Put flour in a zip lock bag and add sliced zucchini.

Shake until zucchini is lightly coated.

Pour 1/4 inch olive oil into a non-stick skillet over medium heat.

Brown zucchini on both sides until lightly brown.

Drain on paper towels& let cool.

Combine sour cream, basil, oregano, garlic powder& salt.

Slice tomatoes.

Spray a casserole dish with cooking spray.

Put a layer of zucchini in the bottom of the dish.

Sprinkle 1/4 cup parmesan cheese on top.

Add a layer of sliced tomatoes.

Spread 1/2 sour cream mixture on top of tomatoes.

Add 1/2 mozzarella cheese on top of sour cream.

Repeat layers ending with mozzarella cheese.

Put in the oven and bake for 25-30 minutes until it bubbles and the cheese is melted and lightly browned.

Remove from the oven and let it sit for a few minutes before serving.