Preparation:
sprinkle zucchini with salt place into a collander and allow to drain for 90 minutes rinse, drain, and pat dry heat oil in a skillet, over a moderate flame add zucchini and saute for 5 minutes remove from pan and drain on paper towels add onions and saute for 10-12 minutes, until golden add tomatoes, garlic, basil, salt, and pepper heat and stir, over a low flame, for 30-40 minutes, until thickened remove from heat combine 1 cup tomato mixture and beef broth, set aside combine sour cream and egg, set aside alternate layers of zucchini, tomato-broth mixture, sour cream mixture, and parmesan in a hotel pan cover with foil, place in a cold oven bake at 350 degrees for 45-50 minutes remove from oven, allow to stand for 10 minutes invert onto a serving platter serve hot, with heated reserved tomato mixture to the side |
