1 md Zucchini, unpeeled and
Chopped
1/4 c  Sour cream
1 tb Butter
Parmesan cheese
1/2 ts Salt
1/8 ts Paprika
2    Eggs, slightly beaten
Buttered bread crumbs

Simmer the chopped zucchini (you should have about 3 cups) in salted water
for 6-7 minutes and drain. In a saucepan over low heat, combine the sour
cream, butter, 2 tblespoons of Parmesan cheese, salt and paprika. Remove
from the heat and stir in the egg.

Combine this with the drained zucchini, put into a lightly oiled casserole
dish and top with the buttered bread crumbs and more Parmesan. Bake 20
minutes at 375 degrees.