Instructions: Heat oven to 350 degrees F. Slice zucchini. Toast almonds in oven for about 7 minutes. Saute onion and garlic in butter until light golden, add zucchini and cook until soft and almost transparent. Stir seasonings into sour cream.

Mix sour cream with Parmesan cheese. Gently stir this into vegetables. Pour into greased casserole dish, sprinkle with half of the almonds and top with canned stewed tomatoes. Bake for 30 minutes. Sprinkle with remaining almonds and serve either plain or over rice for a main dish.

Preparation Time:0:45

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