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Cut zucchini in wedges or thick slices. Dip in an egg wash, then in potato flour or Bette Hagman's flour mix, then fry quickly in hot oil, just until crisped. Do not overcook!
Place zucchini in a greased casserole. Top with sour cream and grated cheddar cheese. At this point it can be made ahead and refrigerated.
Just before serving, bake until zucchini is heated through and cheese is melted and bubbly.
Cook's notes: No amounts are listed in the recipe because this can be made in any quantity. It's a quick dish to use leftover sour cream, cheese and zucchini, but tastes like a gourmet dish.
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