Zucchini Parmesean

4 to 5 medium zucchini, about 1 1/2 pounds
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1/4 teaspoon ground black pepper
1/4 cup olive oil
2 tomatoes, sliced
1 cup sour cream
1/2 cup grated Parmesan cheese

Butter and 8 inch square baking dish. Scrub zucchini and cut into 1/4 inch slices. In a medium bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, ad 1/8 teaspoon pepper. Toss zucchini slices with the seasoned flour, coating slices thoroughly. Heat oil over medium low heat in a large skillet. Saute zucchini slices in batches until golden brown, about 4 minutes on each side. Drain well and repeat until all zucchini is browned. In a bowl, combine sour cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper. Place zucchini slices in baking dish. Top zucchini with tomato slices; spread sour cream over tomato's, then sprinkle with Parmesan cheese. Bake at 350 for about 30 minutes, or until zucchini is tender. Serves 6.

This is another Southerners dish and I can't wait to try it.