1 md Zucchini, unpeeled and

Chopped 1/4 c Sour cream

1 tb Butter

Parmesan cheese 1/2 ts Salt

1/8 ts Paprika

2 Eggs, slightly beaten

Buttered bread crumbs Simmer the chopped zucchini (you should have about 3 cups) in salted water for 6-7 minutes and drain. In a saucepan over low heat, combine the sour cream, butter, 2 tblespoons of Parmesan cheese, salt and paprika. Remove from the heat and stir in the egg. Combine this with the drained zucchini, put into a lightly oiled casserole dish and top with the buttered bread crumbs and more Parmesan. Bake 20 minutes at 375 degrees.