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zucchini tomato cheese casserole

Desciption

Tags

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Nutritions

  • Carbohydrates: 197.9
  • Fats: 19.0
  • Dietary Fiber: 14.0
  • Minerals: 16.0
  • Proteins: 20.0
  • Vitamins: 38.0
  • Water: 3.0

Steps

  1. Preheat oven to 350 degrees
  2. Slice zucchini into 1 / 4 inch slices
  3. Put flour in a zip lock bag and add sliced zucchini
  4. Shake until zucchini is lightly coated
  5. Pour 1 / 4 inch olive oil into a non-stick skillet over medium heat
  6. Brown zucchini on both sides until lightly brown
  7. Drain on paper towels& let cool
  8. Combine sour cream
  9. Basil
  10. Oregano
  11. Garlic powder& salt
  12. Slice tomatoes
  13. Spray a casserole dish with cooking spray
  14. Put a layer of zucchini in the bottom of the dish
  15. Sprinkle 1 / 4 cup parmesan cheese on top
  16. Add a layer of sliced tomatoes
  17. Spread 1 / 2 sour cream mixture on top of tomatoes
  18. Add 1 / 2 mozzarella cheese on top of sour cream
  19. Repeat layers ending with mozzarella cheese
  20. Put in the oven and bake for 25-30 minutes until it bubbles and the cheese is melted and lightly browned
  21. Remove from the oven and let it sit for a few minutes before serving

Step 18

Total Time in Minute 50

Ingredients Count 11

cooking zucchini  tomato   cheese casserole

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Ingredients

Zucchini

Roma tomatoes

Sour cream

Parmesan cheese

Mozzarella cheese

Flour

Garlic powder

Dried sweet basil leaves

Oregano

Salt

Olive oil

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