Zucchini With Cheese

• 1 1/2 lb. zucchini
• 1/4 c. all-purpose flour
• 1 tsp. lite salt (optional)
• 1 1/2 tsp. dried oregano leaves
• 1/4 tsp. pepper
• 1/4 c. liquid Butter Buds
• 2 medium tomatoes, sliced
• 1 c. Mock Sour Cream (recipe follows)
• 1/4 c. Parmesan cheese
• 2 c. grated Alpine Lace nonfat Cheddar cheese or 16 oz. Kraft Free cheese slices, chopped

1. Preheat oven to 350u0b0.
2. Spray an 8 x 8 x 2-inch casserole dish with a nonfat cooking spray.
3. With a stiff brush, scrub zucchini well.
4. Cut crosswise into 1/4-inch slices.
5. In a medium bowl, combine flour and 1/2 teaspoon lite salt, 1/2 teaspoon oregano and 1/8 teaspoon pepper.
6. Toss zucchini slices in seasoned flour to coat them well.
7. Slowly heat liquid Butter Buds in a nonstick skillet.
8. Saute zucchini slices until golden brown, about 4 minutes on each side.
9. Drain on paper towels.
10. Cover bottom of baking dish with zucchini.
11. Top with tomato slices.

zucchini, allpurpose, lite salt, oregano, pepper, liquid butter, tomatoes, sour cream, parmesan cheese, grated alpine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331124 (may not work)