2 lb. zucchini, unpeeled, cut into 1/8 inch slices
1/2 c. lowfat sour cream
1/4 tsp. pepper
2 tbsp. butter
1/2 tsp. lite salt
1/2 c. Parmesan cheese, grated

Blanch zucchini quickly in low sodium salt water and drain. Season with lite salt and pepper. Place seasoned zucchini in casserole sprayed with non-stick cooking spray. Add butter and heat through (but not cooking). Fold in sour cream; heat through. Sprinkle with cheese and place under broiler until cheese browns. 4 servings.