Zucchini-Spinach Casserole - cooking recipe

Ingredients

2 lb. zucchini, grated
salt
4 Tbsp. butter
1 large onion, peeled and chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/2 tsp. paprika
freshly ground pepper to taste
1 c. grated Swiss or Gruyere cheese
1 c. sour cream
1/4 c. seasoned dry bread crumbs
2 Tbsp. grated Parmesan cheese

Preparation

Place grated zucchini in colander, sprinkle with salt and let stand about 45 minutes.
Melt 3 tablespoons butter in a large skillet.
Add onion.
Cook about 4 minutes or until onion is translucent.
Place zucchini between several layers of paper towels and squeeze out as much liquid as possible.
Add drained zucchini to skillet.
Cook 5 minutes, stirring constantly.
Add spinach, paprika and pepper to skillet.
Stir well.
Cook 4 minutes.
Remove skillet from heat.
Stir in Swiss cheese until melted.
Stir in sour cream.