Bexley Farmers' Market: November 2015

Wednesday, November 25, 2015

Happy Thanksgiving

There is always something for which to be thankful. May you enjoy all
the simple pleasures this beautiful season has to offer.

From the Bexley Farmers' Market, Happy Thanksgiving!

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Zucchini Parmesan

Ingredients:

4 to 5 medium zucchini, about 1 1/2 pounds

1/4 cup all-purpose flour

1 1/2 teaspoons salt

1 teaspoon dried leaf oregano

1/2 teaspoon dried leaf basil

1/4 teaspoon ground black pepper

1/4 cup olive oil

2 tomatoes, sliced

1 cup sour cream

1/2 cup grated Parmesan cheese

Instructions:

Butter an 8 inch square baking dish.

Scrub zucchini and cut into 1/4-inch slices.

In a medium bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper.

Toss zucchini slices with the seasoned flour, coating slices thoroughly. Heat oil over medium-low heat in a large skillet. Sauté zucchini slices in batches until golden brown, about 4 minutes on each side. Drain well and repeat until all zucchini is browned.

In a bowl, combine sour cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper.

Place zucchini slices in baking dish. Top zucchini with tomato slices; spread sour cream mixture over tomatoes, then sprinkle with Parmesan cheese.

Bake at 350 F for about 30 minutes, or until zucchini is tender.