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Simple Zucchini Parmesan

1 medium Zucchini, unpeeled and chopped
1/4 cup of sour cream
1 tablespoon of butter
Parmesan cheese
1/2 teaspoon of salt
1/8 teaspoon of 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 tablespoons 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 375ºF.

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