Zucchini Tomato Baked Casserole with Parmesan cheese
Simple and tasty Mediitteranean inpsired bake
1 sautee pan
1 baking dish
- 2 med-lg zucchini, fresh sliced 1/2" thick or use amount for the size you need
- 2 medium ripe tomatoes, sliced 1/3" thick
- 1/4 cup all purpose flour
- 1.5 tsp salt
- 1.5 tsp dried oregano
- 1/4 tsp ground black pepper
- 1/4 c olive oil
- 1 c sour cream
- 1/2 c grated parmesan cheese
- 1/2 c buttered panko, optional for crunch