Zucchini Parmesan Casserole

[Guest guest]

Zucchini Parmesan Casserole

 

1 TB + 1 tsp. butter, divided

4 cups sliced zucchini

1 cup freshly grated Parmesan cheese

3/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup mayonnaise

1/4 cup sour cream

2 large eggs, beaten

1/2 tsp. salt

1/8 tsp. ground black pepper

1/4 cup bread crumbs

 

1. Preheat oven to 350° F. Butter a 1-1/2-quart baking dish.

 

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Saute

zucchini in butter in

skillet just until tender, 3 to 4 minutes. Remove from heat and drain well.

 

3. Combine Parmesan, onion, bell pepper, mayonnaise, sour cream, eggs, salt

and black pepper

in a large bowl. Add the zucchini and toss lightly to mix. Spoon mixture into

prepared baking dish.

 

4. In a small bowl, melt the remaining butter on Medium in the microwave,

about 30 seconds. Stir

in the bread crumbs. Sprinkle over zucchini mixture. Bake until lightly

browned, about 30 minutes.

 

Serves: 6.

 

Nutrition Information:

Per serving = 234 Calories, 10 g Protein, 18 g Fat, 9 g Carbs,

559 mg Sodium, 98 mg Cholesterol, 2 g Fiber.