Garden-Fresh Pasta Salad
INGREDIENTS:
1 1/2 lb Zucchini
1/4 c All-Purpose Flour
1 1/2 ts Salt
1 1/2 ts Dried Oregano Leaves
1/4 ts Pepper
1/4 c Olive Oil -- or
Vegetable Oil
2 md Tomatoes -- sliced
1 c Dairy Sour Cream
1/2 c Grated Parmesan Cheese
1 1/2 lb Zucchini
1/4 c All-Purpose Flour
1 1/2 ts Salt
1 1/2 ts Dried Oregano Leaves
1/4 ts Pepper
1/4 c Olive Oil -- or
Vegetable Oil
2 md Tomatoes -- sliced
1 c Dairy Sour Cream
1/2 c Grated Parmesan Cheese
Preheat oven ot 350'. Lightly grease 8-by-8-by-2-inch baking dish. With =
stiff brush, scrub zucchini well. Cut crosswise in 1/4 inch slices. In medium bowl, combine flour with 1/2 teaspoon salt and 1/2 teaspoon=20 oregano and 1/8 teaspoon pepper. Toss zucchini slices in seasoned flour = to=20 coat them well. Slowly heat oil in large, heavy skillet. Saute zucchini until golden brown, about 4 minutes on each side. Drain Cover bottom of baking dish with zucchini. Top with tomato slices.=20 Combine sour cream, rest of salt, oregano, and pepper, and spread evenly =
over tomato slices. Then sprinkle with grated cheese. Bake 30-35 minutes, or until cheese is melted and zucchini is tender.
stiff brush, scrub zucchini well. Cut crosswise in 1/4 inch slices. In medium bowl, combine flour with 1/2 teaspoon salt and 1/2 teaspoon=20 oregano and 1/8 teaspoon pepper. Toss zucchini slices in seasoned flour = to=20 coat them well. Slowly heat oil in large, heavy skillet. Saute zucchini until golden brown, about 4 minutes on each side. Drain Cover bottom of baking dish with zucchini. Top with tomato slices.=20 Combine sour cream, rest of salt, oregano, and pepper, and spread evenly =
over tomato slices. Then sprinkle with grated cheese. Bake 30-35 minutes, or until cheese is melted and zucchini is tender.