Serves: 6
Total Calories: 96
Slice washed, unpeeled zucchini into thin rounds; simmer, covered, in a small amount of water for 6–8 minutes, shaking the pan frequently. Drain. Combine sour cream, butter, 2 tablespoons grated cheese, salt, pepper, and paprika; stir over low heat to melt cheese. Remove from heat and mix in chives; toss lightly with zucchini. Place in a buttered 1 1/2-quart flat baking dish; top with crumbs and sprinkle with additional cheese. Bake in a preheated 375° oven for about 10 minutes. Can be prepared ahead and refrigerated, but increase the baking time to 30 minutes.
This Zucchini with Sour Cream recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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