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1 medium Zucchini, Chopped
4 tablespoon Sour Cream
1 tablespoon Butter
½ cup Parmesan Cheese
½ teaspoon Salt
1 dash Paprika
2 Eggs, Slightly Beaten
Bread Crumbs, Buttered

Simmer the chopped zucchini in salted water for 6-7 minutes and drain. In a saucepan over low heat, combine the sour cream, butter,half the 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 375f.
 
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