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Great Grated Zucchini

From Athens Locally Grown

<p>Zucchini grow fast! If one gets a bit too large for serving in the usual ways, don&#8217;t toss it! As long as the skin is still shiny (not dull), it&#8217;s still good to eat! Grating zucchini gives it a new taste and a different texture. Baked in the oven and mixed with sour cream, this easy dish is crisp and appealing.</p>
Source: A nice website, (Entered by Janice Matthews)
Serves: 4 to 6

2 large zucchini squash (about 1.25 lb total)
1 1/2 T. butter
1/4 - 1/3 cup light sour cream
1/4 tsp. salt (+pepper to taste)
Parmesan cheese, freshly grated

Step by Step Instructions
  1. Grate the zucchini (no need to peel it), and put it in a strainer to drain any excessive juice. (Or blot it with a towel.)
  2. Oil an 8 by 8 inch baking dish lightly, and preheat the oven to 350 degrees F.
  3. Place the zucchini in the dish, dot it with butter, and bake it uncovered for 15 minutes.
  4. Stir the sour cream, salt, and pepper into the zucchini. Sprinkle the top with Parmesan cheese, and return the dish to the oven top bake until zucchini is tender-crisp and cheese melts (about 10 minutes longer).