Slice several zucchinis into ¾ inch pieces. Whisk enough eggs with a small amount of milk with a fork to coat all the slices. Mix all-purpose flour with salt and pepper in a separate bowl. Heat a frying pan or skillet and butter (if using margarine, don’t let pan get too hot). After coating zucchini slices (one at a time) in egg mixture, dredge in flour mixture, then toss into frying pan. When brown on both sides, remove and layer inside a greased oblong baking pan. Continue until all zucchini has been browned. Re-butter skillet as needed. Dump a 16 ounce container of sour cream on top of zucchini, covering thoroughly. Top sour cream with shredded cheddar cheese. Bake uncovered at 350°F for 30-45 minutes.
Zucchini Casserole 11/19/2009