1 1/2 lb. zucchini squash
1/4 c. all purpose four
1 1/2 tsp. salt
1 1/2 tsp. dried oregano
1 1/4 tsp. pepper
1/4 c. olive or vegetable oil
2 med. tomatoes, sliced
1 c. sour cream
1/2 c. grated Parmesan cheese

Preheat oven to 350 degrees. Lightly grease 8 x 8 x 2 inch baking dish with solid vegetable shortening. Scrub zucchini with stiff brush under cold running water. Cut into 1/4 inch crosswise sections. Mix flour, 1/2 tsp. salt, 1/2 tsp. oregano and pepper. Toss zucchini slices in mixture. Heat oil in heavy skillet on medium - high heat. Saute zucchini a few slices at a time until browned. Drain on paper towels. Arrange zucchini in baking dish, top with tomato slices. Blend together with a wire whisk sour cream, 1 tsp. salt, 1 tsp. oregano, 1/8 tsp. pepper. Spread evenly over tomato slices. Sprinkle with Parmesan. Bake 30-35 minutes until cheese is melted and lightly brown. Makes 6 servings. Delicious!