Zucchini Custard

Zucchini Custard
 
 4 small Zucchini, sliced 1/4 inch thick
 1/4 cup of sour cream
 1/2 teaspoon of Seasoned salt
 1/8 teaspoon of pepper
 1 Egg
 2 tablespoons of margarine
 1 dash of garlic salt
 1/2 cup of  Parmesan or Romano cheese, grated

Instructions:

Boil zucchini in small amount of boiling water until tender crisp. Drain well and place in shallow 1 quart baking dish. With fork, beat together next 6 ingredients and half the cheese. Pour over zucchini and sprinkle with remaining cheese. Bake in 400ºF.  oven for 15 minutes or until set.