Zucchini, Tomato & Cheese Casserole - cooking recipe

Ingredients

2 lbs zucchini
6 roma tomatoes
1 cup sour cream
1/2 cup fresh grated parmesan cheese
1 1/2 cups grated mozzarella cheese
1/3 cup flour
1/2 teaspoon garlic powder
1 teaspoon dried sweet basil leaves
1 teaspoon oregano
1/2 teaspoon salt
olive oil

Preparation

Preheat oven to 350 degrees.
Slice zucchini into 1/4 inch slices.
Put flour in a zip lock bag and add sliced zucchini.
Shake until zucchini is lightly coated.
Pour 1/4 inch olive oil into a non-stick skillet over medium heat.
Brown zucchini on both sides until lightly brown.
Drain on paper towels& let cool.
Combine sour cream, basil, oregano, garlic powder& salt.
Slice tomatoes.
Spray a casserole dish with cooking spray.
Put a layer of zucchini in the bottom of the dish.
Sprinkle 1/4 cup parmesan cheese on top.
Add a layer of sliced tomatoes.
Spread 1/2 sour cream mixture on top of tomatoes.
Add 1/2 mozzarella cheese on top of sour cream.
Repeat layers ending with mozzarella cheese.
Put in the oven and bake for 25-30 minutes until it bubbles and the cheese is melted and lightly browned.
Remove from the oven and let it sit for a few minutes before serving.