Zucchini, Tomato & Cheese Casserole

• 2 lbs zucchini
• 6 roma tomatoes
• 1 cup sour cream
• 1/2 cup fresh grated parmesan cheese
• 1 1/2 cups grated mozzarella cheese
• 1/3 cup flour
• 1/2 teaspoon garlic powder
• 1 teaspoon dried sweet basil leaves
• 1 teaspoon oregano
• 1/2 teaspoon salt
• olive oil

1. Preheat oven to 350 degrees.
2. Slice zucchini into 1/4 inch slices.
3. Put flour in a zip lock bag and add sliced zucchini.
4. Shake until zucchini is lightly coated.
5. Pour 1/4 inch olive oil into a non-stick skillet over medium heat.
6. Brown zucchini on both sides until lightly brown.
7. Drain on paper towels& let cool.
8. Combine sour cream, basil, oregano, garlic powder& salt.
9. Slice tomatoes.
10. Spray a casserole dish with cooking spray.
11. Put a layer of zucchini in the bottom of the dish.
12. Sprinkle 1/4 cup parmesan cheese on top.
13. Add a layer of sliced tomatoes.
14. Spread 1/2 sour cream mixture on top of tomatoes.
15. Add 1/2 mozzarella cheese on top of sour cream.
16. Repeat layers ending with mozzarella cheese.
17. Put in the oven and bake for 25-30 minutes until it bubbles and the cheese is melted and lightly browned.
18. Remove from the oven and let it sit for a few minutes before serving.

zucchini, roma tomatoes, sour cream, fresh grated parmesan cheese, mozzarella cheese, flour, garlic powder, sweet basil, oregano, salt, olive oil

Taken from www.food.com/recipe/zucchini-tomato-cheese-casserole-96966 (may not work)