Zucchini Almond Casserole

[Guest guest]

Zucchini Almond Casserole

 

5 small zucchini -- sliced

2 tablespoons butter

1 large chopped onion

3 cloves garlic -- minced

1 pint sour cream

1 cup Parmesan cheese

1 tablespoon oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup chopped almonds -- blanched, toasted

1 1/2 cups chopped, peeled tomatoes -- minced

AND

1/4 green bell pepper -- minced

OR

1 small can stewed tomatoes -- drained

 

Heat oven to 350?F. Slice zucchini. Toast almonds in

oven for about 7 minutes. Saut & #38959;nion and garlic

in butter until light golden, add zucchini and cook

until soft and almost transparent. Stir seasonings

into sour cream. Mix sour cream with Parmesan cheese.

Gently stir this into vegetables. Pour into greased

casserole dish, sprinkle with half of the almonds and

top with canned stewed tomatoes. Bake for 30 minutes.

Sprinkle with remaining almonds and serve either plain

or over rice for a main dish.