Continental Vegetables

This recipe is probably the single-most requested dish that our friends ask for when they have dinner at my dad's house. It's a great way to get kids to eat their veggies, too. all the chopping can be a bit time-consuming, so lately, I've begun making a really big pot, up to the point when the sour cream is mixed in, then I freeze in meal-size portions for cooking another day. Just defrost, top with bread-crumbs, and bake.



This stuff goes so fast I had to get in there quick to get a photo before it was all gone!



Continental Vegetables

2 cups Zucchini, sliced thinly     

1 Green Pepper, diced  

1 cup carrots, shredded

¼ cup sliced shallots (or 1 chopped green onion and 1 clove garlic)

2 tablespoons vegetable oil for frying

salt and pepper to taste

¾ cup sour cream or yogurt

½ cup grated parmesan cheese 

2 tablespoons chopped parsley

½ teaspoon thyme

2 tablespoons bread crumbs

2 tablespoons parmesan cheese

Preheat oven to 350o.  In large skillet, sauté vegetables in oil for 5 minutes.  Season to taste with salt and pepper.  Mix sour cream or yogurt with 1/2 cup parmesan cheese, parsley, and thyme.  Stir into vegetables and spoon into buttered casserole.  Sprinkle top with bread crumbs and  2 tablespoons parmesan cheese.  Bake for 30 minutes.  Serves 4. 

From the Zucchini Cookbook, discovered by Dad.